Effects of Different Cooking Methods on the Retention of Bone Dietary Nutrients
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to analyze the influence of different cooking methods on the retention of bone dietary nutrients, the beef bones purchased from a large fresh supermarket was selected as the research object. Three different cooking methods (frying, low-temperature cooking and boiling) were selected. The weight loss rate, protein loss rate, fat loss rate, lecithin loss rate, calcium loss rate and sensory quality score of beef cooked by different cooking methods were investigated. The results of comparative analysis showed that the beef weight loss rate was the lowest after low temperature cooking, which value was 32.74%, while the protein loss rate, fat loss rate in beef was 9.78%, 47.82%, respectively. The lowest rate of calcium loss was obtained by low temperature cooking with the higher retention of lecithin. Compared to frying and boiled method, the color value, the sensory quality scores such as taste and odor of beef prepared by the low-temperature cooking method are higher, indicating that low-temperature cooking could effectively improve the retention of nutrients in bone diet and sensory quality.
