Quality of chevon patties as influenced by different methods of cooking

摘要

The influence of different cooking methods (pan-frying, hot-air-oven and microwave oven) on chevon patties without and with added fat, whey protein concentrate (WPC) and flavour was studied, keeping the levels of spices and condiments constant. Different quality parameters such as product yield, cooking loss, gain in height, reduction in diameter, moisture, proteins, fat and sensory attributes of patties without any addition differed significantly (P<0.05) among the different methods of cooking. On addition of fat at 10% and WPC at 20% levels, all the sensory attributes of patties increased significantly (P<0.05) in all cooking methods. However, addition of fat beyond 10% level caused reduction in flavour. Patties cooked by hot-air-oven method ranked at the top but on addition of flavours, microwave oven method was found to be the most suitable. Although, significant (P<0.05) differences existed in all the sensory qualities of patties cooked by different methods with added beef and chicken flavours, the taste and aroma of chicken flavour was most preferred.