Optimization of the cooking methods of stir-fried beef by instrumental analysis

Abstract

The objective of this study was to optimize the cooking process of stir-fried beef and investigate the release of taste compounds during cooking by instrumental analysis. The contents of taste compounds in stir-fried beef were determined by high-performance liquid chromatography. The optimum result was: beef 100 g stir-fried 4.00 min with blending oil 25.00 g, sucrose 1.75 g and salt 2.00 g, the content of total umami components showed an increasing trend with the maximum value (2,580.32 µg/g) at 4.00 min cooking and then decreased with the extension of time. The equivalent umami concentration of fried beef normal group (124.29 g MSG/100 g) and fried beef with spice package group (154.54 g MSG/100 g) were far higher than the control group (3.96 g MSG/100 g). It could be an effective method to optimize the cooking method by using instrumental analysis to replace or partly replace sensory evaluation. Practical applications: In this work, the cooking method of stir-fried beef was optimized. Results elucidated that adding the spices was beneficial for improving the dish flavor. It is an innovative proposal of a good method to replace or partly replace the sensory evaluation with instrumental analysis. Further, it may provide guidance for the cooking process of stir-fried beef.