Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso

DOI Web Site 被引用文献2件
  • P. Hernández
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
  • J.L. Navarro
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain
  • F. Toldrá
    Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

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<jats:p> The effects of different cooking techniques on the lipids of pork meat were evaluated. The assayed cooking techniques were deep-frying (DF), shallow-frying (SF), roasting (RO) and boiling (BO). Modi fication of the roasting meat due to reheating in a microwave oven after 24 h at 4 °C (MW), was also studied. In DF and SF significant increases were found in the lipid content (13.7 and 16.7 g/100 g of dry basis, respectively) and in the nun-polar lipids (11.2 and 14.2 g/100 g of dry basis, respectively) due to the absorption of the oil used in these cooking treatments. The main variations in the fatty acid composition of phospholipids and non-polar lipids were observed in the polyunsaturated fatty acid fraction. There was an increase in the content of free fatty acids (SFA, MUFA, PUFA) after MW, BO and RO. By contrast, free fatty acid content in DF and SF was similar to the content of initial raw meat. MW showed the greatest degradation of the phospholipid fraction, with a significant decline in phosphatidyl ethanolamine. All cooking treatments produced an increase in lipid oxidation, this be ing higher in RO and MW treatments. </jats:p>

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