Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

Abstract

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on cooking losses, lipid oxidation (by thiobarbituric acid reactive substances (TBARS) measurement) and formation of volatile compounds (using solid‐phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GC–MS)) of foal meat. Statistical analysis displayed significant (P < 0.001) differences on cooking losses by thermal treatment, being lower in foal steaks cooked by grilling (21.1%) and higher in those cooked by microwaving (35.2%). As expected, all the cooking methods increased the TBARS index, because high temperatures during cooking seem to cause an increase of the lipid oxidation in foal steaks, being higher in roasted and microwaved foal meat, followed by grilled and fried cooking. Thermal treatments led to an increase in total volatile compounds (ranging from 734.6 to 955.1 area units (AU) × 106/g dry matter) compared with raw steaks (301.3 AU × 106/g dry matter). As cooking temperature increased, an increase in the formation of volatile compounds and lipid oxidation was observed. The major volatile compounds were aldehydes in cooked samples, whereas in raw steaks they were esters. This indicates that the compounds produced by lipid oxidation have a great influence on the flavour of the cooked meat. Copyright © 2014 John Wiley & Sons, Ltd.

Changes in chicken meat proteins during microwave and electric oven cooking

“…However, in the present study, there was no significant difference in CL values due to MWO and EO cooking either in chicken breast or TM ( p > .05). In other studies, it was observed that MWO cooking process showed higher CL than roasting (EO cooking) in foal meats (Dominguez, Gomez, Fonseca, & Lorenzo, , ; Lorenzo & Dominguez, ) and in camel meat (Yarmand, Nikmaram, Djomeh, & Homayouni, ). These differences in CL values between the results of the current study and those reported in previous studies could be attributed to the differences in the meat type and cooking parameters used in the experiments.…”

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

“…1-pentanol, which has a pleasant odor, has been found in cooked foal meat and is generated from the oxidation of C18:2n-6. [47,48] The compound 1-octen-3-ol is an odor contributor to the fatty characteristics of meat flavors in boiled chicken meat. [8] This compound is formed by the auto-oxidation of linoleic acid or other polyunsaturated fatty acids.…”

“…[8] This compound is formed by the auto-oxidation of linoleic acid or other polyunsaturated fatty acids. [47] Sensory panelists reported that chicken meat showed a more intense flavor after 3 h of stewing compared with that after 2 h of stewing. This result may reflect the significant increase of 1-pentanol levels after 3 h of stewing.…”

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

“…Seven alcohols were found in marinated steaks, and among these, three (3‐methyl‐butan‐1‐ol, 2‐methyl‐butan‐2‐ol, and phenylethyl alcohol) were only detected in the treated samples and another (pentan‐1‐ol) was only present in the CONTROL beef. Lorenzo and Domínguez reported the occurrence of 1‐octen‐3‐ol in cooked steaks, with this alcohol being described as an important volatile component of cooked beef providing a characteristic ‘fungic’ odor . On the other hand, 1‐pentanol, which is commonly found at low concentrations in meat and imparts fruity and balsamic odors, was found only in the CONTROL.…”