Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Alfaia, Cristina M.; Alves, Susana P.; Lopes, Anabela F.; Fernandes, Maria José; Costa, Ana S.H.; Fontes, Carlos M. G. A.; Castro, Matilde; Bessa, Rui J. B.; Prates, José A. M.

doi:10.1016/j.meatsci.2009.11.014

Cited by 182 publications

(148 citation statements)

References 47 publications

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“…There was a significant increase (p < 0.05) in concentrations of C12:0 and C14:0 fatty acids after cooking the beef. These results corroborate those obtained by Alfaia et al (2010), who examined steaks from Alentejano breed subjected to different cooking methods (grilled, stewed and microwave). The authors found an increase in the concentration of C12:0 and C14:0 fatty acids.…”

Section: Resultssupporting

confidence: 90%

“…Also, significant losses (p < 0.05) of polyunsaturated, Omega-3 and Omega-6 fatty acids were observed when those two cuts were cooked. Alfaia et al (2010) found similar results with reduction of polyunsaturated fatty acid. These results may be related to higher susceptibility to oxidation of polyunsaturated fatty acid.…”

Section: Resultssupporting

confidence: 73%

“…The authors found an increase in the concentration of C12:0 and C14:0 fatty acids. According to Alfaia et al (2010), there are many mechanisms responsible for changes in the lipid composition of beef, including loss of moisture loss and lipid oxidation. The same authors commented that the physical and chemical properties of beef undergo several changes during the heating process, especially its lipid composition, which, combined with the cooking method, provides great changes in the final meat quality.…”

Section: Resultsmentioning

confidence: 99%

“…According to Alfaia et al (2010), there are recommendations for the fatty acids ratios, the PUFA:SFA ratio should not be less than 0.45 and the omega-6:omega-3 ratio should not exceed 4. The results obtained for the PUFA:SFA ratio was far from ideal, however, the omega-6:omega-3 ratio met the ideal standards, even with cooked meat.…”

Section: Resultsmentioning

confidence: 99%

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<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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ABSTRACT. This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g -1 , respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Keywords: Conjugated linoleic acid, cholesterol, ether extract, meat cuts, protein.Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo RESUMO. Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g -1 , respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Palavras-chave: Ácido linoleico conjugado, colesterol, extrato etéreo, cortes cárneos, proteína.

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Section: Resultssupporting

confidence: 90%

Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Oliveira

Sampaio

Henrique

et al. 2015

Acta Sci. Anim. Sci.

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“…Differently, the natural anti-oxidants present in grass partially counteract the oxidation susceptibility of meat with high levels of PUFA when lambs are fed a pasture-based diet (Luciano et al, 2012). In addition, even though most antioxidant defenses can remain active in fresh meat, some processes such as mincing (O'Grady et al, 2000) or cooking (Alfaia et al, 2010) can reduce meat oxidative stability. The present study aimed to investigate if raw or cooked meat from suckling lambs that stay outdoor with their mother during their grazing time differed in fatty acid profile and lipid oxidation from that from suckling lambs which stay indoor during the grazing time of their mother.…”

Section: Introductionmentioning

confidence: 99%

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

Nudda

Battacone

Boe

et al. 2013

Italian Journal of Animal Science

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Effect of outdoor (OUT) or indoor (IND) rearing systems (RS) of 48 male and female Sarda suckling lambs on fatty acid (FA) composition and lipid oxidation of raw and cooked meat was studied. Ewes grazed daily on natural pasture for 6 h. During grazing time of ewes, IND lambs were kept indoors whereas OUT lambs followed the mother. Slaughter age was 28 days. RS did not affect meat chemical composition, pH, cooking loss and FA profile. Microwave cooking changed markedly the concentrations of almost all meat FAs and FA classes: short (-28%) and medium chain fatty acids (-11%), saturated fatty acids (-7.6%), oddnumber carbon and branched-chain FA (-11.8%), proportion of long chain fatty acids (+5.3%) and PUFAn3 (+37.3%) and PUFAn6 (+26.1%) class. Sex influenced significantly the concentration of the main odd-number carbon and branched chain fatty acid. OUT rearing system increased MDA concentration (P<0.01). RS ¥ cooking interaction affected PUFA and MDA, which were higher in cooked samples of OUT than IND lambs. The results evidenced that the meat composition of suckling lambs is affected by the feeding system of the mother rather than the management system of lambs.

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Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Wojtasik‐Kalinowska

Górska‐Horczyczak

Stelmasiak

et al. 2021

Euro J Lipid Sci & Tech

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The effect of two fat rendering systems of goose fat, sous‐vide and conventional oven baking, on fatty acid and volatile compound profiles, color, and lipids oxidation, is evaluated during refrigerated storage. Low temperature rendering increases polyunsaturated fatty acids and decreases saturated fatty acids concentration (P ≤ 0.05). The obtained results show that oxygen deprivation reduces the fat oxidation process. A discriminant model is designed using principal component analysis. Aldehydes are the dominant volatile fraction of all tested goose fats obtained by various rendering methods. Sous‐vide fat rendered at 90 °C exhibits a flavor difference from raw and baked fat and is recommended as a source of beneficial fatty acids. The utilization of rendering temperature of 130 °C negatively affects the quality of goose fat. Practical applications: The rendering of goose fat under proper conditions influences its stability and promotes the fatty acid profile, as well as aroma and color. Owing to its pro‐health and healing properties, goose fat is perfect for colds accompanied by a runny nose, cough and elevated body temperature. It has a warming effect, which is especially beneficial in the case of non‐invasive treatment of the upper respiratory tract. Additionally, the particularity of goose's fatty acids affects the physical properties (liquid state at room temperature, oxidative stability with the optimal rendering method), where the optimal aroma profile is measured using an electronic nose, which is stable and distinctive. Abdominal goose fat gives a wide range of applications in gastronomy. Owing to the universality resulting from the fatty acid profile not conflicting with religious and cultural statues, as is the case of pork or whale fat, it is a good alternative to animal fats in human nutrition.

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Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

Cited by 182 publications

References 47 publications

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

<b>Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

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