Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

2021 ◽  
Vol 343 ◽  
pp. 128476
Author(s):  
Dominique Gruffat ◽  
Dominique Bauchart ◽  
Agnès Thomas ◽  
Emilie Parafita ◽  
Denys Durand
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cooking Methods ◽  
Beef Muscles

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

2008 ◽  
Vol 106 (1) ◽  
pp. 140-146 ◽  
Author(s):  
Jucieli Weber ◽  
Vivian C. Bochi ◽  
Cristiane P. Ribeiro ◽  
André de M. Victório ◽  
Tatiana Emanuelli
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cooking Methods ◽  
Silver Catfish ◽  
Rhamdia Quelen

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

1983 ◽  
Vol 48 (4) ◽  
pp. 1068-1074 ◽  
Author(s):  
K. L. GALL ◽  
W. S. OTWELL ◽  
J. A. KOBURGIER ◽  
H. APPLEDORF
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cooking Methods ◽  
Fish Fillets

scholarly journals The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle

2019 ◽  
pp. 118
Author(s):  
Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, ◽  
Roman Niżnikowski, Magdalena Ślęzak, ◽  
Żaneta Szymańska, Anna Morales-Villavicencio
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Longissimus Dorsi ◽  
Cooking Methods ◽  
Chemical Characteristics ◽  
Raw Meat ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Physico Chemical

The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P<0.05) (higher L* values)  in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11 (CLA) isomer.

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