Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Vinícius Lopes Borela, Ernandes Rodrigues de Alencar, Marcio Antônio Mendonça, Heesup Han, António Raposo, Antonio Ariza-Montes, Luis Araya-Castillo and Renata Puppin Zandonadi
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Vinícius Lopes Borela: Department of Nutrition, Faculty of Health Sciences, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil
Ernandes Rodrigues de Alencar: Faculty of Agronomy and Veterinary, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil
Marcio Antônio Mendonça: Faculty of Agronomy and Veterinary, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil
Heesup Han: College of Hospitality and Tourism Management, Sejong University, 98 Gunja-Dong, Gwanjin-Gu, Seoul 143-747, Korea
António Raposo: CBIOS (Research Center for Biosciences and Health Technologies), Campo Grande 376, Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisboa, Portugal
Antonio Ariza-Montes: Social Matters Research Group, Universidad Loyola Andalucía, C/Escritor Castilla Aguayo, 4, 14004 Cordoba, Spain
Luis Araya-Castillo: Facultad de Economía y Negocios, Universidad Andrés Bello, Santiago 7591538, Chile
Renata Puppin Zandonadi: Department of Nutrition, Faculty of Health Sciences, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil

IJERPH, 2022, vol. 19, issue 1, 1-10

Abstract: 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.

Keywords: cooking methods; steak fillet; air fryer; pan fryer; oil (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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