Influence of thermal treatment on formation of volatile compounds,cooking loss and lipid oxidation in foal meat |
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Authors: | Ruben Domí nguez,Marí a Gó mezSonia Fonseca,José M. Lorenzo |
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Affiliation: | Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain |
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Abstract: | The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. |
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Keywords: | Foal meat Thermal treatment Cooking loss Lipid oxidation Volatile compounds |
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