Effect of different cooking methods on some lipid and protein components of hamburgers

被引：194

作者：

RodriguezEstrada, MT ^{[1
]}

Penazzi, G ^{[1
]}

Caboni, MF ^{[1
]}

Bertacco, G ^{[1
]}

Lercker, G ^{[1
]}

机构：

[1] IST IND AGR, I-40126 BOLOGNA, ITALY

来源：

MEAT SCIENCE | 1997年 / 45卷 / 03期

关键词：

D O I：

10.1016/S0309-1740(96)00123-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of different cooking methods on the lipid and protein fractions of hamburger were evaluated. The lipid component was subjected to the following analyses: peroxide value p-anisidine; total and free fatty acids, cholesterol and its oxidation products (quantified as 7-ketocholesterol). Lysinoalanine (LAL),free amino acids and D-amino acids (D-AA) were also determined in the protein fraction. All results were compared with a raw control. No significant differences were Sound among the cooking treatments with respect to D-AA and LAL. The degree of proteolysis, lipolysis and lipid oxidation varied depending on the treatment conditions. Regarding cholesterol oxidation, the combination of roasting and microwave heating caused mole oxidation than the other treatments. The raw meat, however, showed an advanced degree of oxidation (25.2 ppm of total 7-ketocholesterol/120 g ground meat). (C) 1997 Elsevier Science Ltd.

引用

页码：365 / 375

页数：11

共 42 条

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