The Effect of Cooking Methods on the Quality of Plant-Based Meat Cake
The effects of six cooking methods on the quality of plant-based meat cake were studied using sensory,physicochemical,and instrumental analysis methods.The results showed that after steaming,boiling,frying,deep frying,baking and microwave cooking,the L,a and b values of plant-based meat cake decreased,the color difference value increased,and the color difference value of cooking by microwave increased the least,which was 3.17.The moisture of the plant-based meat cake cooked by the boiling method increased by 5.26％,the content of other nutrients decreased,and the chewability was poor.The water content of plant-based meat cake was kept unchanged by steaming,the content of other nutrients reduced,and its taste and chewability were general.The cooked methods of frying,deep frying,baking and microwave cooking could reduce the moisture of plant-based meat cake,and increase the hardness and chewability of plant-based meat cake,which improved the sensory quality of plant-based meat cake.Among those cooking methods,the sensory quality,hardness and chewability of plant-based meat cake increased the most under frying and deep frying.The sensory quality increased by 28.82％and 27.14％,respectively,the hardness increased by 107.92％and 83.46％,respectively,and the chewability increased by 78.37％and 74.56％,respectively.The cooking method of frying and deep frying could also increase the fat content of plant-based meat cakes,with an increase of 13.95％and 18.13％,respectively.The best way to cook plant-based meat cake was frying and deep frying from the perspective of sensory quality and nutritional value.
万方数据
维普
