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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.