Subjektiewl en objektiewe bepaling van die effek van twee metodes van diepvetbraai op die smaaklikheidseienskappe van- beesvleis

Abstract

M. longissimus dorsi- en semitendinosusskywe is voigens twee diepvetbraaimetodes gaargemaak. Die vet- en voginhoud van rou en gaar skywe is bepaal. Die vet is verder ontleed met betrekking tot vetsuurverspreiding. Evalueringvan die eetkwaliteit is deur 'n opgeleide proepaneel gedoen. Diepvetbraai onder druk het sagter skywe met 'n !aer vetinhoud as konvensionele diepvetbraai gelewer. Die evaluering deur die proepaneel was in ooreenstemming met hierdie bevindings. Die metode van diepvetbraai het geen invloed op die vetsuurverspreiding gehad nie, maar daar was 'n betekenisvolle toename in die hoeveelheid linoleiensuur wat hoofsaaklik toe te skryf is aan die hoe linoleiensuurinhoud van die gaarrnaakmedium.

English Title: Subjective and objective assessment of the influence of  two methods of deepfat frying on the palatability characteristics of beef

English Abstract

M. longissimus dorsi and M. semitendinosus steaks were cooked by two methods of deepfat frying. Steaks were analyzed raw and cooked for lipid and moisture content. The extracted lipids were further analyzed to determine fatty acid distribution. A trained taste panel evaluated the eating quality of the steaks. Pressurized deepfat frying yielded more tender steaks with lower fat content than conventionally fried steaks. Taste panel evaluations were in agreement with these findings. The methods of frying had no effect on the free fatty acid distribution, there was however, a significant increase in linoleic acid, mainlydue to the high linoleic acid content of the cooking medium.