Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties

被引：41

作者：

Echarte, M ^{[1
]}

Ansorena, D ^{[1
]}

Astiasarán, I ^{[1
]}

机构：

[1] Univ Navarra, Fac Farm, Dept Bromatol Tecnol Alimentos & Toxicol, E-31080 Pamplona, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 20期

关键词：

food safety; cholesterol; oxidation; fatty acids; hamburger;

D O I：

10.1021/jf0345245

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones.

引用

页码：5941 / 5945

页数：5

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