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Buffalo meat composition as affected by different cooking methods

Paper ID Volume ID Publish Year Pages File Format Full-Text
19528 43073 2010 4 PDF Available
Title
Buffalo meat composition as affected by different cooking methods
Abstract

Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and lipid composition of buffalo meat was evaluated. All the treatments reduced the moisture and increased protein, ash and fat content. The increase in fat content was higher after frying due to the incorporation of fat from olive oil. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1) fatty acids from oil. The incorporation of oil fatty acids caused a decrease in conjugated linoleic acid relative content. Moreover, fried meat showed the highest levels of the unhealthy trans fatty acids. Therefore, frying was shown as the worst cooking methods regarding human health. Boiling and grilling increased thiobarbituric acid reactive substances, while frying had no effect on them.

Keywords
Fatty acid; Grilling; Frying; Boiling; TBARS
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Buffalo meat composition as affected by different cooking methods
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 145–148
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us