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Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

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The fatty acids (FA) profile was determined in n-3 enriched (ColumbusTM) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in ColumbusTM eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven)induced a slight significant loss of n-3 fatty acids in ColumbusTM eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw ColumbusTM eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw ColumbusTM meat). As expected, when ColumbusTM pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Belgium : Food Sciences & Nutrition., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(2): 140 – 152

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.19

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(2)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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