The effect of cooking method on the physico-chemica characteristics and fatty acid composition in lamb longissimus dorsi muscle

被引：7

作者：

Rant, Witold ^{[1
]}

Radzik-Rant, Aurelia ^{[1
]}

Swiatek, Marcin ^{[1
]}

Niznikowski, Roman ^{[1
]}

Slezak, Magdalena ^{[1
]}

Szymanska, Zaneta ^{[1
]}

Morales-Villavicencio, Anna ^{[1
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Dept Anim Breeding & Prod, Ciszewskiego St 8, PL-02786 Warsaw, Poland

来源：

EMIRATES JOURNAL OF FOOD AND AGRICULTURE | 2019年 / 31卷 / 02期

关键词：

Cooking methods; Meat quality; Fatty acid composition; Lambs; CONJUGATED LINOLEIC-ACID; MEAT QUALITY; MICROWAVE COOKING; NUTRIENT CONTENTS; RETENTION VALUES; RIB-LOINS; BEEF; MICROSTRUCTURE; STABILITY; TISSUE;

D O I：

10.9755/ejfa.2019.v31.i2.1914

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The effect of microwaving and roasting on physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle was investigated. The meat samples from 24 ram lambs of meat and wool purpose of Polish lowland sheep was analyzed. Lamb meat cooked in the microwave resulted in a higher cooking loss (P<0.05) compared to roasting. Compared to raw meat microwaving and roasting caused a significant increase in intramuscular fat, protein and collagen content. The samples cooked in microwave and roasted were brighter (P <0.05) (higher L* values) in comparison to raw meat. Cooking did not change the contents of SFA and MUFA of meat only the sum of PUFA and PUFA/SFA ratio decreased (P<0.05) for microwave treatment but did not change n-6/n-3 index. The applied cooking methods did not affect significant changes in the content of C18:2 c9, t11(CAL) isomer.

引用

页码：118 / 124

页数：7

共 38 条

[1] Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure [J].