Nanje Ombotoh Sabastin, Sylvia Ninying Veshe-Teh Zemoh, Tonfack Djikeng Fabrice, Azia Morfor Theresia, Achidi Aduni Ufuan
School of Agriculture and Natural Resources Catholic University Institute of Buea Buea Cameroon.
Department of Public Health and Administration, Nutrition and Dietetics, School of Health Science Biaka University Institute of Buea Buea Cameroon.
Food Sci Nutr. 2024 Mar 18;12(6):4233-4247. doi: 10.1002/fsn3.4083. eCollection 2024 Jun.
The objective of this study was to evaluate the effect of different reheating methods and conditions on the proximate composition, mineral content, oil quality, and functional and microbiological properties of cow meat. For this, a survey was carried out to identify the reheating methods used in the community. For this study, 8.6 kg of raw beef was used and group 1 (500 g) served as raw control. The remaining 8.1 kg was boiled for 30 min in 5 L of water. Four hundred grams of boiled beef was removed and served as cooked control (group 2). The remaining 3688 g was divided into four groups of 922 g, which were, respectively, divided into subgroups of 307 g. The four sets of subgroups were, respectively, reheated by boiling, frying, microwaving and oven roasting for 3 days. Reheating was done three times a day and samples were collected at the end of each day for further analysis. Changes in proximate composition, mineral content, oil quality, functional properties, and microbiological count were evaluated using standard methods. Results showed that frequent reheating of food was the most used preservation method of cooked food, and boiling and steaming were the most used methods. Reheating time significantly reduces the protein, mineral content, and oil quality of cow meat in general. For the functional properties, reheating methods/conditions generally increased the water-holding capacity, loose and packed bulk densities as well the pH of the meat. Reheating by frying increased the porosity and Hausner ratio of the meat powder while all the reheating treatments reduced the swelling capacity and titratable acidity of cow meat powder. Generally, the reheating methods and duration significantly reduced the bacterial count of cow meat powder. Cow meat should not be reheated for more than 2 days in order to preserve its physiochemical properties.
本研究的目的是评估不同的再加热方法和条件对牛肉的近似成分、矿物质含量、油脂品质以及功能和微生物特性的影响。为此，开展了一项调查以确定社区中使用的再加热方法。本研究使用了8.6千克生牛肉，第1组（500克）作为生牛肉对照。其余8.1千克牛肉在5升水中煮30分钟。取出400克煮好的牛肉作为熟牛肉对照（第2组）。将剩余的3688克牛肉分成四组，每组922克，再将每组分别分成307克的亚组。这四组亚组分别通过煮、煎、微波和烤箱烘烤进行再加热，持续3天。每天再加热三次，每天结束时收集样本进行进一步分析。使用标准方法评估近似成分、矿物质含量、油脂品质、功能特性和微生物计数的变化。结果表明，频繁再加热食物是熟食最常用的保存方法，煮和蒸是最常用的方法。一般来说，再加热时间会显著降低牛肉的蛋白质、矿物质含量和油脂品质。对于功能特性，再加热方法/条件通常会提高肉的持水能力、松散和紧实堆积密度以及pH值。煎制再加热会增加肉粉的孔隙率和哈斯纳比，而所有再加热处理都会降低牛肉粉的膨胀能力和可滴定酸度。一般来说，再加热方法和持续时间会显著降低牛肉粉的细菌计数。为了保持其理化性质，牛肉不应再加热超过2天。
