Airfry ve Kızartma Yöntemleri ile Pişirilen Dana Antrikotun Tekstür ve Duyusal Özelliklerinin Karşılaştırılması (Comparison of Texture and Sensory Properties of Beef Entrecôte Cooked with Airfry and Frying Methods)
DOI:
https://doi.org/10.21325/jotags.2024.1529Keywords:
Air-frying, Deep- fat frying, Shallow- fat frying, Texture analysis, Sensory analysisAbstract
The aim of this study was to compare the textural and sensory properties of beef entrecôte cooked by airfrying, deep-frying and light-fat frying methods. In the research that employed experimental and mixed approaches, the general arithmetic averages of the data were obtained employing the SPSS statistical analysis instrument. As a result of the texture profile analysis conducted in the study, it was figured out that the elasticity and chewiness values of the air-fried beef entrecôte sample were higher compared to the deep-fat and low-fat entrecôte samples. Moreover, it was identified that the external adhesiveness and recovery values were close to each other, and the hardness and gumminess values were higher than the deep-fat-cooked beef entrecôte sample. According to the findings, the entrecôte sample cooked with air fryer exhibited the largest cooking loss, whereas the low-fat entrecôte sample had the lowest cooking loss. Besides, the sensory analysis carried out as part of the study showed that the overall like, texture, taste, smell, and appearance levels range from medium to high levels. Parallel to the findings of the study, recommendations have been submitted to the food and beverage industry, chefs, customers, researchers, and the literature using the research findings.
References
Abd Rahman, N.A., Abdul Razak, S.Z., Lokmanalhakim, L.A., Taip, F.S., & Mustapa Kamal, S.M. (2016). Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack. Journal of Food Process Engineering, 40(4), e12507, 1-8. https://doi.org/10.1111/jfpe.12507
Ahmad, R.S., Imran, A., & Hussain, M.B. (2018). Nutritional Composition of Meat. In Muhammad Sajid Arshad (Ed.), Meat Science an Nutrition (61-77). InTech. https://doi.org/10.5772/intechopen.77045
Albustanoğlu, T. (2021). Gastroarkeoloji: Tarihsel serüveni içinde ateşin bulunması ve yemek pişirme. Bilim ve Ütopya Aylık Bilim, Kültür ve Politika Dergisi, 326(27), 16-19.
Alfaia, C.M.M., Alves, S.P., Lopes, A.F., Fernandes, M.J.E., Costa, A.S.H., Fontes, C.M.G.A., Castro, M.L.F., Bessa, R.J.B., & Prates, J.A.M. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science, 84(4), 769-777. https://doi.org/10.1016/j.meatsci.2009.11.014
Allen, P. (2014). Beef Carcass Classification and Grading, In, A., M. Dikeman & C. Devine (Eds.), Encyclopedia of Meat Sciences. (pp.307-315). Second Edition ed., Academic Press, Elsevier. ISBN (print): 978-0-12-384731-7
Anar, Ş. (2020). Et ve Et Ürünleri Teknolojisi. 5. Basım. Dora Yayıncılık, Bursa.
Andrés, A., Arguelles, Á., Castelló, M.L., & Heredia, A. (2013). Mass transfer and volume changes in french fries during air frying. Food and Bioprocess Technology, 6(8), 1917-1924.
Arslan, A. (2020). Et Muayenesi ve Et Ürünleri Teknolojisi (3. Baskı). Malatya: Medipress Yayıncılık.
Artık, N., Şanlıer, N., & Ceyhun-Sezgin, A. (2024). Gıda Güvenliği ve Gıda Mevzuatı. Genişletilmiş 5. Baskı, Ankara, Detay Yayıncılık.
Aşçıoğlu, Ç. (2013). Farklı Pişirme Yöntemlerinin Sığır Bonfilelerinin (Longissimus dorsi) Besinsel ve Kalite Özellikleri Üzerine Etkisi. Yayımlanmamış Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Afyonkarahisar.
Aydemir, M.E., Kılıç Altun, S., & Takım, K. (2024). Inhibitory effect of naringenin on Nε- (Carboxymethyl) lysine during cooking of meatballs. International Journal of Food Science & Technology, 59(3), 2025-2032. https://doi.org/10.1111/ijfs.16632
Azmi, M.M.Z., Taip, F.S., Mustapa Kamal, S.M., & Chin, N.L. (2019). Effects of Temperature and time on the physical characteristics of moist cakes baked in air fryer. Journal of Food Science and Technology, 56(10), 4616-4624. https://doi.org/10.1007/s13197-019-03926-z
Babür, T.E., & Gürbüz, Ü. (2015). Geleneksel pişirme yöntemlerinin et kalitesine etkileri. Journal of Tourism and Gastronomy Studies, 3(4), 58-64.
Baki, A., & Gökçek, T. (2012). Karma yöntem araştırmalarına genel bir bakış. Elektronik Sosyal Bilimler Dergisi, 11(42), 1-21.
Barbut S. (2006). Fermentation and chemical acidification of salami-type products-effect on yield, texture and microstructure. Journal of Muscle Foods, 17(1), 34-42. https://doi.org/10.1111/j.1745-4573.2006.00032.x
Bıyıklı, M. (2015). Hindi Külbastı Pişirmede Sous Vide Pişirme Yönteminin Optimizasyonu ve Raf Ömrünün Belirlenmesi. Yayımlanmamış Yüksek Lisans Tezi, Abant İzzet Baysal Üniversitesi, Bolu.
Boz, H. (2022). Sıcak havada pişirilmiş (Airfrying) ürünlerin özellikleri. Gastro-Dünya Dergisi, 1(1), 1-8.
Cao, Y., Wu, G., Zhang, F., Xu, L., Jin, Q., Huang, J., & Wang, X. (2020). A Comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying. Journal of the American Oil Chemists' Society, 97(8), 901-913. https://doi.org/10.1002/aocs.12376
Ceylan, K. (2022). Kuru Olgunlaştırma, Tütsüleme, Tamburlama, Vakumlama ve Sürenin Kontrfile Kalite Özellikleri Üzerine Etkilerinin Araştırması. Yayımlanmamış Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Afyonkarahisar.
Chang, Y.S., Chen, J.W., Wu, Y.H.S., Wang, S.Y., & Chen, Y.C. (2023). A possible systematic culinary approach for spent duck meat: Sous-vide cuisine and its optimal cooking condition. Poultry Science, 102(6), 102636. https://doi.org/10.1016/j.psj.2023.102636
Chen, X., Liao, Y., Lin, B., He, X., Li, S., Zhong, C., Li, S., Zhou, Y., & Fan, L. (2024). The concentration of benzo [A] Pyrene in food cooked by air fryer and oven: A comparison study. Toxics, 12(416), 1-12. https://doi.org/10.3390/toxics12060416
Çelik, T. (2013). Farklı Pişirme Yöntemlerinin Kaz Etinde Heterosiklik Aromatik Amin Oluşumu ve Bazı Fiziksel ve Kimyasal Özellikler Üzerine Etkileri. Yayımlanmamış Yüksek Lisans Tezi, Atatürk Üniversitesi, Erzurum.
Dilmeç, H. (2021). Geçmişten Günümüze Türk Mutfak Kültürü ve Isıl Pişirme Teknikleri. Yayımlanmamış Yüksek Lisans Tezi, Gaziantep Üniversitesi, Gaziantep.
Doblado, B.P., Astiz, C.S., Castañer, J.L.O., & Civit, D. (2008). Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics. Spanish Journal of Agricultural Research, 6(1), 25-32.
Dolores Romero de Ávila, M., Cambero, M.I., Ordonez, J.A., de la Hoz & L. Herrero, A.M. (2014). Rheological behaviour of commercial cooked meat products evaluated by tensile test and tevture profile analysis (TPA). Meat Science, 98(2), 310-315. https://doi.org/10.1016/j.meatsci.2014.05.003
Eraslan, N. (2022). Pişirme Yöntemleri. 6. Basım. Ankara: Nobel Yayıncılık.
Fabre, R., Dalzotto, G., Perlo, F., Bonato, P., Teira, G., & Tisocco, O. (2018). Cooking method effect on warner-bratzler shear force of different beef muscles. Meat Science, 138, 10-14. https://doi.org/10.1016/j.meatsci.2017.12.005
Fikry, M., Khalifa, I., Sami, R., Khojah, E., Ismail, K.A., & Dabbour, M. (2021). Optimization of the frying temperature and time for preparation of healthy falafel using air frying technology. Foods, 10(11), 2567-2582. https://doi.org/10.3390/foods10112567
Garcia-Arias, M.T., Alvarez-Pontes, M.C., Garcia-Linares, M.C., Garcia- Fernandez, F.J. & Sanchez-Muniz, F.J. (2003). Cooking freezing reheating (CFR) of sardine (Sardine Pilhardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid composition. Food Chemistry, 83(3), 349-356. https://doi.org/10.1016/S0308-8146(03)00095-5
Gerber, N., Scheeder, M.R.L., & Wenk, C. (2009). The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Science, 81(1), 148-154. https://doi.org/10.1016/j.meatsci.2008.07.012
Gisslen, W. (2019). Profesyonel Aşçılık. Ankara: Nobel Akademik Yayıncılık.
Giovanelli, G., Torri, L., Sinelli, N., & Buratti, S. (2017). Comparative study of physico-chemical and sensory characteristics of french fries prepared from frozen potatoes using different cooking systems. European Food Research and Technology, 243(9), 1619-1631. https://doi.org/10.1007/s00217-017-2870-x
Glaspie, C.K. (2024). Evaluation of Air Fryer Technology Inactivation of Salmonella spp. In Brownies Formulated with Almond Flour and All-Purpose Flour. Unpublished Master's Thesis, Mississippi State University, Mississippi State, Mississippi. https://scholarsjunction.msstate.edu/td/6110
Herrero, A.M., de la Hoza, L., Ordonez, J.A., Herranz, B., Romeo de Ávila, M.D., & Cambero, M.I. (2008). Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics. Meat Science, 80(3), 690-696. https://doi.org/10.1016/j.meatsci.2008.03.008
Higgs, J.D. (2000). The changing nature of red meat: 20 years of improving nutritional quality. Trends in Food Science & Technology, 11(3), 85-95. https://doi.org/10.1016/S0924-2244(00)00055-8
Huang F., Huang M., Xu, X., & Zhou G. (2011). Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. Journal of the Science of Food and Agriculture, 91(3), 443-448. https://doi.org/10.1002/jsfa.4204
Hunt, H., Watson, S.C., Chaves, B.D., Sullivan, & Gary, A. (2023). Inactivation of salmonella in nonintact beef during low-temperature sous vide cooking. Journal of food Protection, 86(1), 1-3. https://doi.org/10.1016/j.jfp.2022.11.003
İbicek, T. (2006). Alternatif Pişirme Yöntemlerinin Araştırılması ve Yeni Hibrid Yöntem Oluşturulması. Yayımlanmamış Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul.
Jung, M.Y., Baek, C.H., Ma, Y., & Lee, H.W. (2024). Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: The correlation of acrylamide with asparagine and free sugars. Food Sci Biotechnol, 1-10. https://doi.org/10.1007/s10068-024-01633-w
Karakaya, M., Kaya, M., Kaban, G., Aksu, M.İ., Aktaş, N., Halkman, A. & Öz, F., (2010). Et ve Et Ürünlerinin Kalite Kontrolü. Eskişehir: Anadolu Üniversitesi Açık Öğretim Fakültesi Yayınları.
Keyvan, E. (2010). Sığır karkaslarında post-mortem değişiklikler. Vet Hekim Der. Derg. 81(2), 43-46.
Kilic, S., Oz, E., & Oz, F. (2021). Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs. Food Control, 128, 1-7. https://doi.org/10.1016/j.foodcont.2021.108189
Lartey, A., Marquis, G.S., Aryeetey, R., & Nti, H. (2018). Lipid profile and dyslipidemia among school-age children in urban Ghana, BMC Public Health, 18(1), 320, 1-8. https://doi.org/10.1186/s12889-018-5196-0
Lee, J.S., Han, J.W., Jung, M., Lee, K.W., & Chung, M.S. (2020). Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat, Foods, 9(5), 1-13. https://doi.org/10.3390/foods9050573
Liu, L., Huang, P., Xie, W., Wang, J., Li, Y., Wang, H., Xu, H., Bai, F., Zhou, X., Gao, R., & Zhao, Y. (2022). Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of ıts performance with traditional deep fat frying. Food Science & Nutrition. 10(2), 342-353. https://doi.org/10.1002/fsn3.2472
McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner Book Company.
Oz, F., Aksu, M.İ., & Turan, M. (2016). The effects of different cooking methods on some quality criteria and mineral composition of beef steaks. Journal of Food Processing and Preservation, 41(14), 1-10. https://doi.org/10.1111/jfpp.13008
Özmen, H. (2019). Deneysel Araştırma Yöntemi, İçinde, H. Özmen & O. Karamustafaoğlu (Ed.), Eğitimde Araştırma Yöntemleri, ss. 198-226, Pegem Akademi, Ankara.
Pereira, P.M., & Vicente, A.F. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586-592. https://doi.org/10.1016/j.meatsci.2012.09.018
Rabeler, F., & Feyissa, A.H. (2018). Kinetic modeling of texture and color changes during thermal treatment of chicken breast meat. Food and Bioprocess Technology, 11, 1495-1504. https://doi.org/10.1007/s11947-018-2123-4
Ranken, M.D. (2000). Handbook of Meat Product Technology. Oxford: Blackwell Science.
Roldan, M., Antequera, T., Martin, A., Mayoral, A.I., & Ruiz, J. (2013). Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Science, 93(3), 572-578. https://doi.org/10.1016/j.meatsci.2012.11.014
Sani, N.A., Taip, F.S., Mustapa Kamal, S.M., & Aziz, N. (2014). Effects of temperature and airflow on volume development during baking and its ınfluence on quality of cake. Journal of Engineering Science and Technology, 9(3), 303-313.
Santos, C.S.P., Cunha, S.C., & Casal, S. (2017). Deep or air frying? A comparative study with different vegetable oils. Eur. J. Lipid Sci. Technol., 119(6), 1-23. https://doi.org/10.1002/ejlt.201600375
Shaker, M.A. (2014). Air frying a new technique for produce of healthy fried potato strips. Journal of Food and Nutrition Sciences, 2(4), 200-206. https://doi.org/10.11648/j.jfns.20140204.26
Stringer, S.C., & Metris, A. (2018). Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science, 13, 117-128. https://doi.org/10.1016/j.ijgfs.2017.09.001
Şarahman-Kahraman, C., & Yabancı- Ayhan, N. (2022). Beslenmenin Tanımı ve Beslenme Hakkında Genel Bilgi. Savaş, H. B. (Ed.), Beslenme Biyokimyası içinde (11-23), Ankara: Nobel Yayıncılık.
Taşçı, F. (2019). Et ve işlenmiş et tüketiminin halk sağlığına etkileri. Bilge International Journal of Science and Technology Research, 3(2), 231-245. https://doi.org/10.30516/bilgesci.591624
Tèllez-Morales, J.A., Rodríguez-Miranda, J., & Aguilar-Garay, R. (2024). Review of the influence of hot air frying on food quality. Measurement: Food 14, 1-10. https://doi.org/10.1016/j.meafoo.2024.100153
Teruel, M.D.R., Gordon, M., Linares, M.B., Garrido, M.D., Ahromrit, A., & Niranjan, K. (2015). A comparative study of the characteristics of french fries produced by deep fat frying and air frying. Journal of Food Science, 80(2), 349-358. https://doi.org/10.1111/1750-3841.12753
Tewari, A., Israni, K., & Tolani, M. (2015). Air fryer using fuzzy logic. International Journal of Computer Applications, 975, 8887. https://doi.org/10.5120/21770-5035
Tian, J., Chen, S., Shi, J., Chen, J., Liu, D., Cai, Y., Ogawa, Y., & Ye, X. (2017). Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure, 14, 30–35. https://doi.org/10.1016/j.foostr.2017.06.001
Türk Gıda Kodeksi, Türk Gıda Kodeksi Et, Hazırlanmış Et Karışımları ve Et Ürünleri Tebliği (Tebliğ No:2018/52). https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm. Erişim Tarihi: 04.03.2024
Uzun, T. (2020). Tüketime Hazır Vakum Paketlenmiş Farklı Dana Eti Parçalarının Fiziko-Kimyasal, Tekstürel ve Duyusal Özellikleri Üzerine Pişirme Metodlarının Etkisi. Yayımlanmamış Doktora Tezi, Afyon Kocatepe Üniversitesi, Afyonkarahisar.
Warris, P.D. (2000). Meat Science: An Introductory Text. New York: CABI Publishing. https://doi.org/10.1079/9780851994246.0000
Zaghi, A.N., Barbalho, S.M., Guiguer, E.L., & Otoboni, A.M. (2019). Frying process: From conventional to air frying technology. Food Reviews International, 35(8), 763-777. https://doi.org/10.1080/87559129.2019.1600541
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
