Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid

Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition

“…Increases in PUFAs after cooking have been observed in other studies. Maranesi et al (2005) observed an increase in PUFA for lamb rib-loins after broiling and microwaving followed by final grilling. Some authors (Gerber, Scheeder, & Wenk, 2008;Igene, Pearson, & Gray, 1981;Rodríguez-Estrada, Penazzi, Caboni, Bertacco, & Lercker, 1997) have found an increase in PUFA levels of meat and meat products after cooking due to the lipid losses, containing mainly triacylglycerols of adipose tissues with relatively more SFA than PUFA, as suggested by Ramamurti (1986).…”

“…Maranesi et al (2005), also reported no differences in total CLA levels before and after microwaving and broiling lean meat from rib loins. Therefore, CLA addition, either by dietary supplementation or direct addition in the formulation, resulted in similar levels to that added to the raw sausages after grilling.…”

Effects of pulsed electric field treatments on quality of peanut oil

“…A number of published studies have indicated that different processing methods affect the physicochemical properties of lipid products (Chemat et al, 2004;Maranesi et al, 2005). Chemat et al (2004) investigated that the flavor and composition of sunflower oil was deteriorated by ultrasound wave treatment under 20 kHz, 150 W for 0.5-2 min.…”

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

“…Shantha et al (1994) also reported slight increases (not significant, except in one meat sample) of CLA when cooked beef steaks were compared with the raw ones. On the contrary, Maranesi et al (2005) reported that both broiling and microwave did not influence the CLA content in lamb rib-loins. Regarding other CLA-enriched foodstuffs, Rodriguez-Alcala and Fontecha (2007) have recently reported changes in the content of CLA isomers due to the processing of CLA-fortified dairy products.…”

“…Both the formation and destruction of CLA isomers have been reported in the scientific literature for cooked beef (Ha, Grimm, & Pariza, 1989;Shantha, Crum, & Decker, 1994), cooked lamb (Maranesi et al, 2005), or for other CLA-containing foods, such as CLA-fortified dairy products (Rodriguez-Alcala & Fontecha, 2007). According to our knowledge, previous studies on CLA-enriched pork have not reported the changes in the CLA levels of the raw material after the cooking process.…”