Lipid oxidation of beef fillets during braising with different cooking oils

Effects of braising without oil and with different cooking oils (olive oil, corn oil and partially hydrogenated plants oil) on the susceptibility to lipid oxidation in beef fillets (psoas major) were evaluated. The beef fillets were pan-fried without oil or with the respective oils for five min, followed by 90 min steam cooking (braising). Lipid oxidation status of the samples and the cooking residues was evaluated by peroxide value (PV), acid value (AV), p-Anisidine value (p-AnV), as well as the alteration of the tocopherol content. Total lipids and the individual fatty acid pattern were analyzed in order to determine the impact of the frying medium as well as the cooking procedures on the fat of the braised samples. The decrease in PV simultaneous with the significant increase in p-AnV indicated the progression of lipid oxidation. Tocopherol and fatty acid contents of all the investigated samples exhibited modifications mainly due to the influence of the frying medium and braising process. Although there was a significant change in lipid oxidation parameters, there is no risk in consuming such braised meat.