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Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics.

Vinícius Lopes Borela1, Ernandes Rodrigues de Alencar2, Marcio Antônio Mendonça2

  • 1Department of Nutrition, Faculty of Health Sciences, Campus Darcy Ribeiro, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Brazil.

International Journal of Environmental Research and Public Health
|January 11, 2022
PubMed
Summary

Air frying is a healthier way to cook steak, preserving moisture and nutrients better than pan-frying. This method results in less weight loss and minimal changes in meat quality, making it a recommended cooking alternative.

Keywords:
air fryercooking methodsoilpan fryersteak fillet

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Area of Science:

  • Food Science
  • Nutritional Science
  • Culinary Arts

Background:

  • Meat is a primary protein source globally, valued for nutrition, sensory appeal, and cultural significance.
  • Cooking methods significantly alter meat's chemical composition and physical traits, impacting consumer health and product acceptance.
  • Understanding these cooking-induced changes is crucial for optimizing meat preparation.

Purpose of the Study:

  • To evaluate the physicochemical characteristics of fillet steak cooked using different methods.
  • To compare pan-frying (with and without oil) and air frying techniques.
  • To assess the impact of cooking on moisture, lipid, protein, ash, and colorimetric properties at varying doneness levels.

Main Methods:

  • Fillet steaks were cooked via pan-frying (with/without oil) and air frying.
  • Analysis included moisture, lipid, protein, and ash content determination.
  • Cooking loss, colorimetry, and sodium/potassium levels were measured across rare, medium, and well-done states.

Main Results:

  • Pan-frying with oil resulted in the highest moisture and weight loss.
  • Air-fried steaks retained the most moisture.
  • Pan-frying with oil led to significantly higher lipid content and greater changes in colorimetric parameters.

Conclusions:

  • Pan-frying with oil causes more substantial alterations in steak's physical-chemical properties.
  • Air frying demonstrates less pronounced changes in meat quality attributes.
  • Air frying emerges as a favorable alternative for cooking meat, preserving quality attributes effectively.