Effect of Chinese Traditional Cooking of Broiling，Frying，and Pan-Frying on Nutritional Quality of Beef

Abstract:

The study was conducted to regulate the cooking time and temperature of broiling，frying，pan-frying process so as to select the optimal conditions of high temperature. The purpose of the present study was to provide a theoretical basis for consumers to choose a reasonable cuisine method with less harmful substances. The measurement indexes of moisture，protein，fat and fatty acids contents are used to evaluate the nutritional quality of beef products comprehensively. The results show that broiling，frying and pan-frying have a significant influence on the nutritional quality respectively（P<0.05）. A comprehensive analysis revealed that the raw beef maintained higher nutritional quality being broiled for 40 min under the temperature of 160 ℃，at the temperature of 226~228 ℃，fried 3 min and pan-fried 2~3 min.