Department of Nutrition, Faculty of Health Sciences, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil.
Faculty of Agronomy and Veterinary, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil.
Int J Environ Res Public Health. 2022 Jan 5;19(1):606. doi: 10.3390/ijerph19010606.
Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat's chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers' health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.
肉是一种广泛被许多国家的人群食用的蛋白质来源，主要是因为其具有营养方面、感官特性和文化方面的特点。肉类的烹饪准备可以促进其化学成分和物理特性发生显著变化。这些变化可能会影响产品的接受度和消费者的健康。由于不同的热加工过程会改变肉的物理化学特性，因此本研究旨在评估不同烹饪方法（带油和不带油的煎锅煎制以及空气炸锅炸制）下牛排的理化特性。我们进行了分析，以评估考虑水分、脂肪、蛋白质、灰分、钠和钾含量、烹饪损失指数和肉的三种熟度（生、中、熟）的色度学特性。带油煎锅煎制的牛排比其他样品失去了更多的水分和重量。空气炸锅方法的水分含量最高。脂肪含量存在显著差异，其中带油煎锅牛排的脂肪含量最高。与其他样品相比，带油煎锅牛排的色度学参数也发生了更大的变化。带油煎锅烹饪方法使牛排发生了更明显的变化，而空气炸锅烹饪方法使肉质的变化不那么明显。因此，空气炸锅可以被认为是一种烹饪肉类的好选择。
