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Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

Rasinska, Ewa, Rutkowska, Jaroslawa, Czarniecka-Skubina, Ewa, Tambor, Krzysztof
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.110 pp. 64-70
aldehydes, boiling, cooked foods, cooking quality, furans, hydrocarbons, hydroperoxides, lipid peroxidation, palmitic acid, pentanols, polyunsaturated fatty acids, rabbit meat, raw meat, roasting, sous vide, volatile compounds, water content
The effects of boiling, roasting and sous-vide on the cooking loss, lipid and water content, lipid oxidation, fatty acids (FAs) contents and volatile profile (VC) of rabbit meat were studied. Sous-vide resulted in lower cooking loss (20.12%) as compared with boiling (30.66%) and roasting (32.28%). Cooked meat (C-meat) contained higher amount of lipids: sous-vide (6.30%), boiling (5.91%), roasting (4.83%), as compared with raw meat (R-meat; 4.24%). Cooking increased saturated FAs content of C-meat, but decreased the atherogenic palmitic acid by 3–7%. Decreased content of polyunsaturated FAs in C-meat with more evidenced effect of roasting (14%) than boiling and sous-vide (7 and 6% respectively) resulted in formation lipid oxidation products (LOPs). Thus, cooking increased the contents of hydroperoxides: 13-, 6- and 7.5-fold after roasting, sous-vide and boiling, respectively, as compared with R-meat. Roasted meat contained about twice more secondary LOPs than boiled meat. Dominating VCs were aldehydes; their amounts increased 13-, 9- and 7-fold in roasted, boiled and sous-vide meat, respectively, compared with R-meat. Cooking resulted in increasing or generating new VCs in meat: eight hydrocarbons, 1-pentanol and 2-penthylpyridine in roasted meat, furans: 2-ethyl and 2-penthyl in boiled meat, three sulfur-containing compounds in sous-vide meat.