AI Summary & Key Takeaways
AI InsightAccording to the different cooking methods, the moisture, fat and total protein contents in cooked beef ground meats were respectively decreased between 36.29-51.56%, 58.40-71.90%, 9.52-18.27%.
📌 3 Key Takeaways
Abstract
The loss of some nutritive components in the beef ground meats, which were cooked with different cooking methods, were analyzed. The loss of weight was determinated as 43.04% for fried meat balls, 43.56% for boiled meat balls, 45.07% for roasted meat balls. According to the different cooking methods, the moisture, fat and total protein contents in cooked beef ground meats were respectively decreased between 36.29-51.56%, 58.40-71.90%, 9.52-18.27%.
Özet
Sığır hazır kıyma etlerin bileşimleri ve bu kıymaların haşlama, ızgara ve yağda kızartılmalarıyla, bazı besin öğelerinde meydana gelen kayıplar araştırılmıştır. Yağda kızartma ile %43.04, haşlama ile %43.56 ve ızgara yöntemiyle pişirmede ise %45.07 oranında ağırlık kaybı meydana gelmektedir. Sığır hazır kıyma etlerde, pişirme yöntemine bağlı olarak, su miktarı %36.29-51.56, yağ miktarı %9.52-18.27 oranında azalmaktadır.