Buffalo meat composition as affected by different cooking methods

Juárez, M.; Failla, S.; Ficco, A.; Peña, Francisco; Avilés, C.; Polvillo, Oliva

doi:10.1016/j.fbp.2009.05.001

Cited by 70 publications

(58 citation statements)

References 22 publications

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“…The losses found in RT (17.31 %) and GR samples (13.15 %) were consistent with those observed by Domínguez et al (2014) who studied the influence of these cooking methods in foal meat. The BL treatment caused the lowest cooking loss (4.51 %), a fact confirmed by Juárez et al (2010) when analyzing the influence of different cooking methods on buffalo meat. The low values observed for BL treatment may be due to (i) the mild temperatures applied during cooking and (ii) the hindrance of water evaporation during cooking as the samples were packed in plastic bags through which the heat transfer occurred (Kanzler and Wagner 2009).…”

Section: Discussionmentioning

confidence: 62%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/?4°C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of precooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-toeat chicken patties.

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Section: Discussionmentioning

confidence: 62%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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“…Lipid oxidation in meat and meat products is mostly determined by TBARS analysis . It is stated that TBARS content is relevant to spoiling of the quality of meat and potentially to the formation of toxic compounds …”

Section: Resultsmentioning

confidence: 99%

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

Nuray

Öz

2019

J Sci Food Agric

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BACKGROUND The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion‐water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. RESULTS It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8‐DiMeIQx, 4,8‐DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. CONCLUSION The use of 0.25% and 0.50% white onion‐water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion‐water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g−1. © 2019 Society of Chemical Industry

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“…Differences in the fatty acid profile of raw and cooked samples have already been found by Echarte et al (2003), who observed significant variations in the fatty acid composition of both beef and chicken patties. The same was true for buffalo meat composition affected by boiling, grilling and frying studied by Juárez et al (2010). Also, Alfaia et al (2010) showed how the cooking techniques affect fatty acids content, conjugated isomers of linoleic acid presence and nutritional quality of beef intramuscular fat.…”

Section: Discussionmentioning

confidence: 75%

“…However, our results confirm that fat content increases as total moisture content decreases. Similarly, in the study of Juárez et al (2010) common ways of cooking (frying, boiling and grilling) caused reduced moisture and increased fat and protein content in buffalo meat. As expected, thermal processing induces water loss in meat.…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat

et al. 2017

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Buffalo meat composition as affected by different cooking methods

Cited by 70 publications

References 22 publications

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines

Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat

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