THE Influence of cooking method on the quality of pork patties
2009
DANOWSKA-OZIEWICZ, MARZENA
Pork patties were subjected to traditional frying, cooking in a microwave oven (microwaves + grill), hot air cooking in a cyclojet (Electrim JI-9101 RP, Taiwan) and cooking in a steam-convection (combi) oven (hot air + 30% steam) (BECK FCV 4 EDS, BECK GmbH, Jagsthausen, Germany). Products cooked in the combi oven (BECK FCV 4 EDS) were characterized by the smallest cooking loss, the highest retention of water and the lowest content of fat compared to other samples. The content of hydroxymethylfurfural in fried and cyclojet-cooked patties was almost twofold higher than in microwave and combi oven-cooked samples. The intensity of lipid oxidation was also higher in fried and cyclojet-cooked meat than in the other two products. The intensity of meat flavor was the strongest in the combi oven-cooked patties. All products were characterized by a low intensity of fatty flavor. The highest scores for overall acceptability were given to the combi oven-cooked patties, whereas the lowest scores were given by the panelists to the microwave-cooked patties. Pork patties are an important meat product both in catering production for direct consumption and in convenience food industry when intended for refrigerated or frozen storage. As cooking is a main stage in preparation of patties for consumption, it is essential to use a method of cooking that ensures the high nutritional and sensory quality of products. Most often, pork patties are subjected to deep frying or traditional frying; however, several other cooking methods can be used. The present work shows that the combi oven cooking enables production of patties of desirable nutritional and sensory characteristics and low content of unfavorable compounds.
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