ArticleInternational journal of environmental research and public health2022
Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics.
Article in International journal of environmental research and public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades.Food science and biotechnology · 2025Article
- Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product.Food chemistry: X · 2024Article
- The Association between Food Groups, Nutraceuticals, and Food Supplements Consumption on Vascular Health Outcomes: A Literature Review.Life (Basel, Switzerland) · 2024Review
- The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study.Toxics · 2024Article
- Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil.Foods (Basel, Switzerland) · 2024Article
- Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products.Foods (Basel, Switzerland) · 2024Review
- Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?Foods (Basel, Switzerland) · 2024Review
- Thermal Inactivation of Hepatitis E Virus in Pork Products Estimated with a Semiquantitative Infectivity Assay.Microorganisms · 2023Article
- Insights into nutrition, flavor and edible quality changes of golden pomfret (Frontiers in nutrition · 2023Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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