Malak Nermeen Makram Louis
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Cairo, Giza, Egypt.
J Adv Vet Anim Res. 2024 Mar 31;11(1):194-202. doi: 10.5455/javar.2024.k765. eCollection 2024 Mar.
The present work aimed to determine the impact of various cooking methods on sensory attributes, microbial safety, and physicochemical characteristics of ostrich meat to specify the best cooking method that guarantees the microbial safety of the meat as well as maintains nutritional values and is highly attractive to consumers.
One hundred fresh leg muscles of ostriches were divided into five groups. Different cooking techniques were used for each group, as follows: roasting, boiling, grilling, frying, and microwaving. Each method was examined by evaluating the impact of various cooking methods on sensory attributes, proximate chemical analysis, protein and fat oxidation parameters, microbial load, changes in color, and the shear force of ostrich meat.
The oven-roasting and grilling methods are highly recommended and more appealing to consumers since they produce tenderer and juicier meat, cause less cooking loss (CL), and maintain the nutritive value of ostrich meat; however, they have the highest protein and fat oxidation rates. On the other hand, boiling and frying methods revealed good fat oxidation parameters, the highest CL, and preserved nutritional value, but unfortunately, they were not highly preferred by consumers. From a hygienic point of view, grilling and microwave cooking are the methods that ensure the microbiological safety of cooked ostrich meat, as they significantly reduce Enterobacteriaceae and psychrotrophic bacterial counts, among other cooking methods.
The oven roasting and grilling methods were the most preferable thermal cooking techniques, as they achieved the highest acceptability to consumers and maintained the nutritive values of ostrich meat.
本研究旨在确定不同烹饪方法对鸵鸟肉感官特性、微生物安全性和理化特性的影响，以明确能保证肉品微生物安全、维持营养价值且对消费者极具吸引力的最佳烹饪方法。
将100条新鲜鸵鸟腿肌肉分成五组。对每组采用不同烹饪技术，如下：烘烤、煮、烤、煎和微波烹饪。通过评估不同烹饪方法对鸵鸟肉感官特性、近似化学分析、蛋白质和脂肪氧化参数、微生物负荷、颜色变化及剪切力的影响来检验每种方法。
强烈推荐烘烤和烤的方法，因其能使肉更嫩多汁，烹饪损失（CL）更少，并能维持鸵鸟肉的营养价值，因而对消费者更具吸引力；然而，它们的蛋白质和脂肪氧化率最高。另一方面，煮和煎的方法显示出良好的脂肪氧化参数、最高的CL并保留了营养价值，但遗憾的是，消费者对它们的偏好程度不高。从卫生角度来看，烤和微波烹饪是能确保熟鸵鸟肉微生物安全的方法，因为与其他烹饪方法相比，它们能显著减少肠杆菌科和嗜冷菌的数量。
烘烤和烤的方法是最优选的热烹饪技术，因为它们获得了消费者的最高接受度并维持了鸵鸟肉的营养价值。
