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Meat Sci

Title:		Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
Author(s):		Dominguez R; Gomez M; Fonseca S; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. Centro Tecnologico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net"
Journal Title:		Meat Sci
Year:		2014
Volume:		20140209
Issue:		2
Page Number:		223 - 230
DOI:		10.1016/j.meatsci.2014.01.023
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted. The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AUx10(6)/g dry matter) compared to raw steaks (216.4AUx10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AUx10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AUx10(6)/g dry matter"
Keywords:		Aldehydes/*analysis Animals Cooking/*methods *Horses *Hot Temperature *Lipid Peroxidation Meat/*analysis Microwaves Thiobarbituric Acid Reactive Substances Volatile Organic Compounds/*analysis Cooking loss Foal meat Lipid oxidation Thermal treatment Volat;
Notes:		"MedlineDominguez, Ruben Gomez, Maria Fonseca, Sonia Lorenzo, Jose M eng Comparative Study England 2014/03/04 Meat Sci. 2014 Jun; 97(2):223-30. doi: 10.1016/j.meatsci.2014.01.023. Epub 2014 Feb 9"