Comparison of conventional frying and microwave frying of beef patty: effect on oil absorption, texture, physical and chemical properties

A comparative study was performed to evaluate the effect of conventional and microwavefrying on the quality attributes (moisture, fat, textural properties, colour, and cookingyield) of the beef patty. Experiments were conducted by cooking the beef patties usingconventional and microwave frying in two different types of oil (palm oil and corn oil).Two microwave power levels were used (50% and 70%). Microwave frying beef pattyshowed a significant difference in terms of moisture content, hardness, lightness (L*) andalso cooking yield compared to conventional frying. The oil absorption can be reducedwhen the beef patty was cooked using a microwave. Beef patty fried with the highestmicrowave power level (70%) by using corn oil has the least oil absorption(18.44±1.04%). The theory of higher moisture loss higher oil uptake does not correspondin this experiment since low-fat content were observed as the moisture decreased for allthe beef patties fried using a microwave. Analysis of the hardness of beef patty showedthat microwave frying beef patty (corn oil) at a power level of 50% (MF 50%) has thehardest texture (35.48±2.10 kg). Microwave frying beef patty has a lower cooking yield(56.05±2.23 to 71.30±0.89%) compared to conventional frying (86.12±0.45 to88.60±0.04%). It is also found that there was no significant effect of type of cooking oilon the quality attributes of fried beef patties while different frying techniques wereobserved to affect the quality of patty