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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 855Effect of Different Cooking Method on Cooking Loss...

Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat

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Abstract:

The aim of this work was to study the influence of different cooking methods (grilling, roasting, boiling, steaming and frying) on cooking loss and lipid oxidation of buffalo meat (Semimembranosus). Cooking induces significantly cooking loss and lipid oxidation (TBARs index) in meat product (P<0.05). When the different cooking methods were examined, grilling method showed lesser extent of cooking loss and higher level of MDA concentration compared to steaming which was observed with higher cooking loss but lower level of MDA concentration (P<0.05). There were no significant differences on cooking loss and MDA concentration among the rest of the cooking methods (P>0.05). The cooking loss was found to be related to MDA level with r= -0.54 (P<0.05). It has been suggested in this study that cooking loss could be possible response to MDA level in buffalo meat product.

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Periodical:

Applied Mechanics and Materials (Volume 855)

Pages:

70-74

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.855.70

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Online since:

October 2016

Authors:

Phongchai Klinhom*, Jitra Klinhom, Sasithorn Methawiwat

Keywords:

Buffalo Meat, Cooking Loss, Cooking Method, Lipid Oxidation

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