Document Detail

Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.
MedLine Citation:
PMID:  13129298     Owner:  NLM     Status:  MEDLINE    
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones.
M Echarte; Diana Ansorena; Iciar Astiasarán
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Sep 
Date Detail:
Created Date:  2003-09-17     Completed Date:  2003-10-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5941-5     Citation Subset:  IM    
Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, Irunlarrea s/n, 31080 Pamplona, Spain.
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MeSH Terms
Cholesterol / analysis,  chemistry
Fatty Acids / analysis
Hot Temperature*
Lipids / analysis*
Plant Oils
Reg. No./Substance:
0/Fatty Acids; 0/Lipids; 0/Plant Oils; 57-88-5/Cholesterol; 8001-25-0/olive oil

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