The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties
The aim of this study was to investigate the effects of different cooking techniques and internal cooking temperature applications on the oxidative stability of hamburger patties. For this purpose, 4 different cooking techniques (boiling, oven-roasting, grilling and microwave) and 2 different intern...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-04-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2769 |
| _version_ | 1797912903774371840 |
|---|---|
| author | Azim Şimşek |
| author_facet | Azim Şimşek |
| author_sort | Azim Şimşek |
| collection | DOAJ |
| description | The aim of this study was to investigate the effects of different cooking techniques and internal cooking temperature applications on the oxidative stability of hamburger patties. For this purpose, 4 different cooking techniques (boiling, oven-roasting, grilling and microwave) and 2 different internal cooking temperatures (72°C and 78°C) were used. Microwave cooking caused the highest cooking loss values. The higher cooking loss values were determined as a result of the 78°C internal cooking temperature application. Lower pH values were obtained by microwave cooking. Boiling increased L* and a* values, whereas decreased b* values compared to other cooking techniques. While a* values decreased with storage in hamburger patties, b* and HUE angle values increased. The lower thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) values were determined in samples cooked with microwave or boiling technique. Even though there was no TBARS difference between different internal cooking temperature applications, the higher LPO values were determined in the application of 78°C internal cooking temperature. The results of this study showed that less oxidative changes could be occurred by the use of either microwave or boiling technique in hamburger patty production. |
| first_indexed | 2024-04-10T12:03:18Z |
| format | Article |
| id | doaj.art-24852140566a42cbb47e3034ff7e0395 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:03:18Z |
| publishDate | 2020-04-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-24852140566a42cbb47e3034ff7e03952023-02-15T16:16:25ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2020-04-018480781710.24925/turjaf.v8i4.807-817.27691592The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger PattiesAzim Şimşek0Food Processing Department, Eğirdir Vocational School, Isparta University of Applied Sciences, 32500 Eğirdir/IspartaThe aim of this study was to investigate the effects of different cooking techniques and internal cooking temperature applications on the oxidative stability of hamburger patties. For this purpose, 4 different cooking techniques (boiling, oven-roasting, grilling and microwave) and 2 different internal cooking temperatures (72°C and 78°C) were used. Microwave cooking caused the highest cooking loss values. The higher cooking loss values were determined as a result of the 78°C internal cooking temperature application. Lower pH values were obtained by microwave cooking. Boiling increased L* and a* values, whereas decreased b* values compared to other cooking techniques. While a* values decreased with storage in hamburger patties, b* and HUE angle values increased. The lower thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) values were determined in samples cooked with microwave or boiling technique. Even though there was no TBARS difference between different internal cooking temperature applications, the higher LPO values were determined in the application of 78°C internal cooking temperature. The results of this study showed that less oxidative changes could be occurred by the use of either microwave or boiling technique in hamburger patty production.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2769hamburger köftepişirme tekniklerimerkez sıcaklığıoksidatif stabilite |
| spellingShingle | Azim Şimşek The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties Turkish Journal of Agriculture: Food Science and Technology hamburger köfte pişirme teknikleri merkez sıcaklığı oksidatif stabilite |
| title | The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties |
| title_full | The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties |
| title_fullStr | The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties |
| title_full_unstemmed | The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties |
| title_short | The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties |
| title_sort | effect of different cooking techniques and internal cooking temperature applications on the oxidative stability of hamburger patties |
| topic | hamburger köfte pişirme teknikleri merkez sıcaklığı oksidatif stabilite |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2769 |
| work_keys_str_mv | AT azimsimsek theeffectofdifferentcookingtechniquesandinternalcookingtemperatureapplicationsontheoxidativestabilityofhamburgerpatties AT azimsimsek effectofdifferentcookingtechniquesandinternalcookingtemperatureapplicationsontheoxidativestabilityofhamburgerpatties |