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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 178 - 185 (8page)
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The influence of three cooking methods (stewing, microwaving and Aluminium (Al) foil-baking) was evaluated on the content of intramuscular lipid and the composition of intramuscular fatty acids of Hyla rabbit. The percentage of intramuscular lipid in cooked-longissimus dorsi (LD) (dry weight %) were in the order mentioned below: microwaving > foil-baking > stewing. All treated samples showed decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst increase in the proportion of saturated (SFA) and n-6/n-3 value during processing. All of the cooked samples had the n-6/n-3 ratio within the recommended range (5-10). By the analysis of partial least squares regression (PLSR), the microwaving treatment was better to keep the stability of unsaturated fatty acids (UFA), whilst the long-time Al foil-baking did the most serious damage to UFA, especially the PUFA. In addition, the heating method showed greater influence on the samples than the processing time. The shorter processing time was better to retain the intramuscular PUFA of Hyla rabbit, especially the LC-PUFAs (C20-22). Considering all the factors, microwaving showed the superiority in reserving the composition of intramuscular fatty acids of Hyla rabbit.
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참고문헌 (23)
참고문헌 신청
Alfaia, C. P. M. / 2010 / Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat / Meat Sci 84:769~777
British Department of Health / 1994 / Nutritional aspects of cardiovascular disease
Broncano, J. M. / 2009 / Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products COPs in Latissimus dorsi muscle of Iberian pigs / Meat Sci 83:431~437
Brugiapaglia, A. / 2012 / Effect of cooking method on the nutritional value of Piemontese beef / Proceedings of the 58th International Congress of Meat Science and Technology
Byrnea, D. V. / 2002 / Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat / Meat Sci 61:127~139
British Department of Health / 1994 / Nutritional aspects of cardiovascular disease
Broncano, J. M. / 2009 / Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products COPs in Latissimus dorsi muscle of Iberian pigs / Meat Sci 83:431~437
Brugiapaglia, A. / 2012 / Effect of cooking method on the nutritional value of Piemontese beef / Proceedings of the 58th International Congress of Meat Science and Technology
Byrnea, D. V. / 2002 / Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat / Meat Sci 61:127~139
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