Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat |
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Authors: | Rubé n Domí nguez,Marí a Gó mezSonia Fonseca,José M. Lorenzo |
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Affiliation: | Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain |
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Abstract: | The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P < 0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P < 0.001) higher when foal steaks were microwaved or roasted. |
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Keywords: | Foal meat Thermal treatment Cooking loss Lipid oxidation Volatile compounds |
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