Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

Rasińska, Ewa; Rutkowska, Jarosława; Czarniecka-Skubina, Ewa; Tambor, Krzysztof

doi:10.1016/j.lwt.2019.04.067

Cited by 66 publications

(46 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A reduced PUFA content could be caused by the autoxidation mechanisms initiated by temperature rise in meat during it is cooking [10,31]. Furthermore, these modifications appear to be related to the process temperature, the cooking time, and the internal temperature reached by the meat [31][32][33][34].…”

Section: Discussionmentioning

confidence: 99%

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Galluzzo

Cammilleri

Ulrici

et al. 2019

Foods

View full text Add to dashboard Cite

The fatty acid (FA) profile of wild Theba pisana, Cornu aspersum, and Eobania vermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T. pisana, C. aspersum and E. vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T. pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties.

show abstract

Section: Discussionmentioning

confidence: 99%

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Galluzzo

Cammilleri

Ulrici

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…The protein content in beef and poultry processed with the sous-vide method was significantly higher than in raw flesh [11,14,17,18,20,55,57,70,71]. Similar results were found while examining the fat content of sous-vide beef, poultry, and rabbit [15], as well as after other heat treatment methods [57]. Increased protein and fat concentration after heat treatment was explained by water loss.…”

Section: Nutritional Value and Fatty Acid Profile Of The Chicken Breastmentioning

confidence: 71%

“…Moreover, the use of the sous-vide method leads to obtaining meat products with a higher nutritional value than with conventional methods, as shown by various studies [10][11][12][13][14][15]. There are still too few scientific papers to unequivocally indicate a higher content of macronutrients in sous-vide meats.…”

Section: Introductionmentioning

confidence: 99%

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020

Self Cite

View full text Add to dashboard Cite

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

show abstract

“…They found that grilling and oven baking lead to a higher content of EPA and DHA in salmon. According to Rasińska, Rutkowska, Czarniecka-Skubina & Tambor [40], sous-vide and boiling were more beneficial methods than roasting for preserving PUFA content in rabbit meat.…”

Section: Proximate Composition and Fatty Acids Profile In Salmonmentioning

confidence: 99%

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

2020

Self Cite

View full text Add to dashboard Cite

This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<104) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.

show abstract

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

Cited by 66 publications

References 29 publications

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

Land Snails as a Valuable Source of Fatty Acids: A Multivariate Statistical Approach

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

Contact Info

Product

Resources

About