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Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

AuthorsSerrano, A.; Librelotto, J.; Cofrades, Susana ; Sánchez-Muniz, F. J.; Jiménez Colmenero, Francisco ; Jiménez Colmenero, Francisco
Issue Date2007
CitationMeat Science 77: 304- 313 (2007)
AbstractThe study was conducted to determine the influence of various cooking methods - conventional oven, microwave oven, electric grill and pan-frying on the composition and physicochemical characteristics of restructured beef steaks formulated as low fat (L, 2.0% fat), medium fat (M, 13.0% fat) and 20% added walnut (W, 12.6% fat). Composition, retention coefficients for different compounds, cooking loss (CL) and texture were affected by both formulation and cooking. There was considerable retention of moisture, fat and minerals (as ash) in W samples after cooking. CL was highest (P < 0.05) in M sample and lowest (P < 0.05) in W samples. Microwaved restructured steaks had higher (P < 0.05) kramer shear force (KSF) and bind strength (BS), while pan-fried and conventionally oven-cooked steaks had lower (P < 0.05) KSF. The thiobarbituric acid-reactive substances (TBARS) content was low in all restructured steaks but was affected by both cooking and formulation. Although cooking can change the proximal composition of steaks, lipid retention (>90%) was greatest in the case of the W sample, thus assuring that the ultimate objective of these restructured meats, namely to provide a source of walnut and walnut fat, would be successful. © 2007 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.meatsci.2007.03.017
issn: 0309-1740
Appears in Collections:(IF) Artículos
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