GROUND MEAT BROWNING/DRAINING EFFECTS ON FATTY ACID PROFILES

Autor:	Y.A. Ziprin, Ki Soon Rhee
Rok vydání:	2004
Předmět:	chemistry.chemical_classification Ingredient chemistry Browning food and beverages Fatty acid General Chemistry Food science Raw meat Food Science Polyunsaturated fatty acid
Zdroj:	Journal of Food Lipids. 11:208-219
ISSN:	1745-4522 1065-7258
Popis:	Recipes using ground meat as a major ingredient often suggest browning the meat and draining the cookout before adding other ingredients. When such brown-and-drain process was evaluated on ground pork with 10%, 20% and 30% fat and ground beef with 10% and 20% fat, retention percentages of saturated, monounsaturated and polyunsaturated fatty acids decreased with increasing initial fat levels. However, the amounts of fatty acids in the browned-and-drained meat from a given amount of raw meat were still higher for samples with higher initial fat levels, regardless of the fatty acid class. At the fat level of 10%, retention of each class of fatty acids was less for ground pork than for ground beef, whereas the opposite was observed at 20% fat. Particle size of the raw meat had little effect on fatty acid profiles of the browned-drained meat and fat drip and the retention of individual fatty acids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d60c67b4c74f5ffaa6bd956a174f02fb https://doi.org/10.1111/j.1745-4522.2004.01133.x Zobrazit plný text záznamu Plný text ve formátu PDF