Effect of surface frying time on the fat and moisture content of commercial hamburger meat

Abstract

There are two ways to fry food: immersion (or deep frying in abundant oil) and surface frying (with little oil). These are done on preheated steel plates, where part of the food is left out of the oil or fat, the amount of which is minimal but sufficient to prevent the product from adhering. The objective of the project was to evaluate the effect of frying time on the fat and moisture content of commercial hamburger meat. Initially, the hamburger meat diameter, weight, fat content, and moisture content were determined. Subsequently, the hamburger meat samples were fried at different times: 25 seconds, 2, 2.25, 3, and 5 minutes on both sides of the meat, finally calculating the cooking yield (RC), diameter reduction (RD), fat retention (RG), and moisture retention (RH). The result was that as the frying time of the hamburger meat increases, the percentage of fat increases and the percentage of moisture decreases, therefore decreasing the diameter and yield. It is concluded that the heat treatment time influences the fat and moisture content of the final product.