Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Zhang, Yin; Wang, Xinhui; Wang, Wei; Zhang, Jiaming

doi:10.5897/ajfs2013.1114

Cited by 31 publications

(14 citation statements)

References 51 publications

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“…The protein content decreased with the increases in the temperature and time and differed significantly (p < .05) with all the samples studied. These results showed similar trend with the work ofZhang, Wang, Wang, and Zhang (2014) who confirmed that frying time had considerable decrease in the protein content of fried rabbit meat.…”

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confidence: 90%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.

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supporting

confidence: 90%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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“…On the microbiological aspect, these low moisture contents could limit the development of microorganisms [18]. The effect of moisture content increase observed during scalding in this study is contrary to the works of [19] who found that boiling of rabbit meat for 5, 15 and 40 min enhanced the reduction of the water content by 12.03%, 11.66% and 12.98% respectively. This difference can be explained by the structure of proteins and their capacity to absorb and retain water.…”

Section: Cookingcontrasting

confidence: 91%

Impact of Cooking Time on the Physicochemical and Nutritional Properties of <i>Macrotermes subhyalinus</i> and <i>Imbrasia obscura</i>

Saidou¹,

Djouffa²,

Mohammadou³

et al. 2023

FNS

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Insects are considered as an important source of essential nutrients because of their nutritional value which in turn is related to proteins, lipids, and mineral elements. In order to optimise the nutritional quality of insects, there is a need to identify processing and cooking methods that will result in higher retention of quality nutrients. Several researchers have investigated the effect of cooking methods on the nutritional quality of edible insects. The effect of cooking time on physico-chemical and nutritional parameters of Macrotermes subhyalinus Rambur and Imbrasia obscura Butler was evaluated in this study. M. subhyalinus échantillons were fried and grilled at a temperature of 150˚C at intervals of 3, 6, 9, and 12 minutes. I. obscura was initially boiled at 93.4˚C for 6, 9, 12, and 15 minutes. Then, I. obscura which had been boiled for six minutes at 93.4˚C was fried for 3, 6, 9, and 12 minutes, respectively, at 150˚C. The analysis used the pre-levered samples from those various times. The results obtained for M. subhyalinus and I. obscura respectively demonstrate that these two insects comprise primarily proteins (36.83 and 59.04 g/100g DM), lipids (54.24 and 18.67 g/100g DM), and total mineral content (5.87 and 7.82 g/100g DM). With increased cooking time, physical-chemical and nutritional indicators decreased significantly (p < 0.05). When the insects were fried and toasted, the total mineral content increased, but only the lipids increased considerably (p < 0.05). Fry for 3 to 6 minutes and toast for 3 to 6 minutes are treatments for M. subhyalinus that better conserve nutrients. To preserve the nutritional value, scalding I. obscura for 6 minutes and combining it with frying it for 3 minutes are highly advised.

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“…Murphy and Marks [33] also reported an increase in protein degradation of ground chicken patties at boiling temperature (80°C). Zhang et al [34] also reported an increase in degradation of rabbit meat proteins with an increase in treatment time, however, they reported greater degradation in fried samples, which can be due to differences in cooking methodology (wet vs dry) and samples used. The higher protein degradation in boiled camel meat correlates well with the lower hardness values in the TPA (Table 2).…”

Section: Protein Pattern As Detected By Sodium Dodecyl Sulphate-polya...mentioning

confidence: 94%

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

Bahwan,

Baba,

Adiamo

et al. 2023

Anim Biosci

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Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat.Methods: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated.Results: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level.Conclusion: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

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Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Cited by 31 publications

References 51 publications

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Impact of Cooking Time on the Physicochemical and Nutritional Properties of <i>Macrotermes subhyalinus</i> and <i>Imbrasia obscura</i>

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

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Effect of boiling and frying on nutritional value and in vitro digestibility of rabbit meat

Cited by 31 publications

References 51 publications

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Impact of Cooking Time on the Physicochemical and Nutritional Properties of &lt;i&gt;Macrotermes subhyalinus&lt;/i&gt; and &lt;i&gt;Imbrasia obscura&lt;/i&gt;

Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product

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Impact of Cooking Time on the Physicochemical and Nutritional Properties of <i>Macrotermes subhyalinus</i> and <i>Imbrasia obscura</i>