Effects of different cooking techniques on thiamin, folate and various minerals in meat group foods

This study was carried out to determine the vitamin-mineral loss rates of some vitamins (thiamine, folate) and minerals (calcium, magnesium, sodium, iron, potassium, zinc) in red meat and white meat samples from commonly consumed foods by applying different cooking techniques (oven cooking technique, airfryer cooking technique) according to cooking techniques. Samples were obtained from local butchers in Gaziantep province. In this experimental study, all analyses were performed according to AOAC (American Official International Association of Analytical Chemists) methods. Data were analyzed using one-way analysis of variance (One-way ANOVA). According to the results obtained, when oven and airfryer cooking techniques were compared, the highest vitamin loss in red meat was realized in oven cooking technique with 31.6% loss for folate and 7.6% loss for thiamine. In white meat, the highest loss of folate was again in the oven with 28.4%, while thiamine loss was the same in both oven and airfryer cooking techniques with a loss of 7.6%. In general, the highest loss of vitamins in red and white meat was found in the oven cooking technique. When the findings related to the mineral content of red and white meat were considered, the highest mineral content increase in red meat was found in the oven cooking technique and zinc (107.65%). The highest loss rate was generally found in zinc (11.26%) and iron (8.10%) minerals in airfyer cooking technique. Similarly, when we examined the percentages of mineral loss and increase in white meat, the highest amount of increase was observed in zinc (300%) and potassium (123.38%) in oven cooking, while the highest loss rate was observed in iron (94.36%) and calcium (73.49%) in airfryer cooking. As a result, when we consider both cooking techniques, vitamin losses are higher in oven cooking while mineral losses are higher in airfryer cooking technique.