Food & Nutrition

Arab Journal of Food & Nutrition
70. The Effect of Grilling and Frying on the Chemical, Sensory and Microbial
Properties of Frozen Frankfurter and Kebab (2003)
Ola Darweesh A1-Maseimi\ University of Jordan
Supervisor: Dr. Basem A1-Abduflah
The effect of grilling and frying at different temperatures and for different times
on the chemical, sensory and microbial properties of frankfurter and kebab was
assessed. Frankfurter and kebab were stored at -18°C and some tests were carried out
during the storage period. The two products were fried at 150 and 170°C for different
times, and grilled at 95 and 115°C for different times. Significant differences in the
proximate composition of some treatments were observed. The cooking loss for
frankfurter ranged between (6.99-15.06%) and (1 3.65-32.25%) for kebab.
The Aerobic Plate Count (APC) for the raw frankfurter was (3.40 logCFU/g) and
for cooked treatments ranged between 0.89 and 1.73logCFU/g, whereas, APC for
cooked kebab was (2.65-3.25logCFU/g) and for the raw (4.14 logCFU/g). In terms of
thiobarbitunc acid value (TBA)-which indicates the oxidative rancidity of meatcooked
frankfurter showed higher values than that of the raw ones and ranged between
0.75 and 1.16 mg/kg, while for kebab the value ranged between 1.26 and 1.72mg/kg.
In general, for both products, it was observed that with increasing the time of
cooking at any temperature, the moisture content and the APC of the samples
significantly decreased. Whereas the cooking loss arid the TBA number were
significantly increased.
In comparison between grilling and frying, it was found that grilling of
frankfurter and kebab was superior regarding sensory scores, also resulted in a
decreased cooking loss and TBA values indicating oxidative rancidity.
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Volume 87 11, No. 25, 2011