Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Meat Science

Volumn 97, Issue 2, 2014, Pages 223-230

  Domínguez, Rubén ^a   Gómez, María ^a   Fonseca, Sonia ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Cooking loss; Foal meat; Lipid oxidation; Thermal treatment; Volatile compounds

Indexed keywords

ALDEHYDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; COMPARATIVE STUDY; COOKING; HEAT; HORSE; LIPID PEROXIDATION; MEAT; MICROWAVE RADIATION; PROCEDURES;

ALDEHYDES; ANIMALS; COOKING; HORSES; HOT TEMPERATURE; LIPID PEROXIDATION; MEAT; MICROWAVES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84894657642     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.01.023     Document Type: Article

References (50)

1. Ahn D.U., Olson D.G., Lee J.I., Jo C., Wu C., Chen X. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. Journal of Food Science 1998, 63:15-19.
2. Alfaia C.P.M., Alves S.P., Lopes A.F., Fernandes M.F.E., Costa A.S.H., Fontes C.M.G.A., Castro M.L.F., Bessa R.J.B., Prates J.A.M. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science 2010, 84:769-777.
3. Ames J.M., Guy R.C.E., Kipping G.J. Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking. Journal of Agriculture and Food Chemistry 2001, 49:1885-1894.
4. Bognar A. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites 1998, 49:250-260.
5. Broncano J.M., Petrón M.J., Parra V., Timón M.L. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. Meat Science 2009, 83:431-437.
6. Brugiapaglia A., Destefanis G. Effect of cooking method on the nutritional value of Piemontese beef. Proceedings of the 58th International Congress of Meat Science and Technology, 12-17 August, Montreal, Canada 2012.
7. Brunton N.P., Cronin D.A., Monahan F.J., Durcan R. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chemistry 2000, 68:339-345.
8. Byrnea D.V., Brediea W.L.P., Mottram D.S., Martens M. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Science 2002, 61:127-139.
9. Calkins C.R., Hodgen J.M. A fresh look at meat flavor. Meat Science 2007, 77:63-80.
10. Carrapiso A.I. Effect of fat content on flavour release from sausages. Food Chemistry 2007, 103:396-403.
11. Chen W.S., Liu D.C., Chen M.T. The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork Jerky. Asian-Australia Journal Animal Science 2002, 15:427-431.
12. Cheng Q., Sun D.W. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical Reviews in Food Science and Nutrition 2008, 48:137-159.
13. Clausen I., Ovesen L. Changes in fat content of pork and beef after pan-frying under different condition. Journal of Food Composition and Analysis 2005, 18:201-211.
14. Elmore J.D., Mottram D.S., Enser M., Wood J.D. Effect of polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural and Food Chemistry 1999, 47:1619-1625.
15. FAOSTAT Online database of the Food and Agriculture Organization of the United Nations http://faostat3.fao.org.
16. Gómez M., Lorenzo J.M. Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed. Meat Science 2013, 95:658-666.
17. Heiniö R.L., Katina K., Wilhelmson A., Myllymäki O., Rajamäki T., Latva-Kala K., Liukkonen K.H., Poutanen K. Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. Lebensmittel-Wissenschaft und-Technologie, Food Science and Technology 2003, 36:533-545.
18. Hernández P., Navarro J.L., Toldrá F. Lipids of pork meat as affected by various cooking techniques. Food Science and Technology International 1999, 5:501-508.
19. Juárez M., Failla S., Ficco A., Peña F., Avilés C., Polvillo O. Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing 2010, 88:145-148.
20. Juntachote T., Berghofer E., Siebenhandl S., Bauer F. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology 2007, 40:324-330.
21. Kosulwat S., Greenfiel H., Buckle A. True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristics. Meat Science 2003, 65:1407-1412.
22. Lorenzo J.M. Horsemeat as a source of valuable fatty acids. European Journal of Lipid Science and Technology 2013, 115:473-474.
23. Lorenzo J.M. Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina". Meat Science 2014, 96:256-263.
24. Lorenzo J.M., Bedia M., Bañón S. Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage. Meat Science 2013, 93:614-620.
25. Lorenzo J.M., Fuciños C., Purriños L., Franco D. Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production system. Meat Science 2010, 86:825-831.
26. Lorenzo J.M., Montes R., Purriños L., Franco D. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage. Meat Science 2012, 91:506-512.
27. Lorenzo J.M., Pateiro M. Influence of type of muscles on nutritional value of foal meat. Meat Science 2013, 93:630-638.
28. Lorenzo J.M., Pateiro M., Franco D. Influence of muscle type on physicochemical and sensory properties of foal meat. Meat Science 2013, 94:77-83.
29. Lorenzo J.M., Sarriés M.V., Franco D. Sex effect on meat quality and carcass traits of foals slaughtered at 15months of age. Animal 2013, 7:1199-1207.
30. Ma Q.L., Hamid N., Bekhit A.E.D., Robertson J., Law T.F. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage. Meat Science 2012, 92:430-439.
31. Ma H.J., Ledward D.A., Zamri A.I., Frazier R.A., Zhou G.H. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry 2009, 104:1575-1579.
32. Madruga M.S., Elmore J.S., Oruna-Concha M.J., Balagiannis D., Motrram D.S. Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chemistry 2010, 123:513-520.
33. Meinert L., Andersen L.T., Bredle W.L.P., Bjergegaard C., Aaslyng M.D. Chemical and sensory characterization of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature. Meat Science 2007, 75:229-242.
34. Mottram D.S. Flavour formation in meat and meat products: A review. Food Chemistry 1998, 62:415-424.
35. Nieto G., Bañón S., Garrido M.D. Effect of supplementing ewes' diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat. Food Chemistry 2011, 125:1147-1152.
36. Purriños L., Carballo J., Lorenzo J.M. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón". Meat Science 2013, 93:344-350.
37. Rabe S., Krings U., Berger R.G. Influence of oil-in-water emulsion properties on the initial dynamic flavor release. Journal of the Science of Food and Agriculture 2003, 83:1124-1133.
38. Roberts D.D., Pollien P., Antille N., Lindinger C., Yeretzian C. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat. Journal of Agricultural and Food Chemistry 2003, 51:3636-3642.
39. Rochat S., Chaintreau A. Carbonyl odourants contributing to the in-oven roast beef top note. Journal of Agricultural and Food Chemistry 2005, 53:9578-9585.
40. Rodríguez-Estrada M.T., Penazzi G., Caboni M.F., Bertacco G., Lercker G. Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Science 1997, 45:365-375.
41. Sánchez-Muniz F.J., Bastida S. Effect of frying and thermal oxidation on olive oil and food quality. Olive Oil and Health 2006, 74-108. CABI Publishing, Wallingford, United Kingdom.
42. Serrano A., Librelotto J., Cofrades S., Saánchez-Muniz F.J., Jiménez-Colmenero F. Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Science 2007, 77:304-313.
43. Shahidi F., Pegg R.B., Shamsuzzaman K. Color and oxidative stability of nitrite-free cured meat after gamma-irradiation. Journal of Food Science 1991, 56:1450-1452.
44. Song S., Zhang X., Havat K., Liu P., Jia C., Xia S., Xiao Z., Tian H., Niu Y. Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow. Food Chemistry 2011, 124:203-209.
45. Tornberg E. Effects of heat on meat proteins. Implications on structure and quality of meat produtcts. Meat Science 2005, 70:493-508.
46. Van Ba H., Hwang I., Jeong D., Touseef A. Principle of meat aroma flavors and future prospect. Latest Research into Quality Control 2012, 145-176. Croatia, Rijeka. I. Akyar (Ed.).
47. Vyncke W. Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette, Seifen, Anstrichmittel 1975, 77:239-240.
48. Weber J., Bochi V.C., Ribeiro C.P., Victório A.M., Emanuelli T. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry 2008, 106:140-146.
49. Wettasinghe M., Vasanthan T., Temelli F., Swallow K. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigation. Food Research International 2001, 34:149-158.
50. Yoshida H., Hirakawa Y., Tomiyama Y., Nagamizu T., Mizushina Y. Fatty acid distributions of triacylglycerols and phospholipids in peanut seeds (Arachis hypogaea L.) following microwave treatment. Journal of Food Composition and Analysis 2005, 18:3-14.