| Effect of different cooking methods on some lipid and protein components of hamburgers. | |
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MedLine Citation:
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PMID: 22061474 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The effects of different cooking methods on the lipid and protein fractions of hamburger were evaluated. The lipid component was subjected to the following analyses: peroxide value; p-anisidine; total and free fatty acids; cholesterol and its oxidation products (quantified as 7-ketocholesterol). Lysinoalanine (LAL), free amino acids and D-amino acids (D-AA) were also determined in the protein fraction. All results were compared with a raw control. No significant differences were found among the cooking treatments with respect to D-AA and LAL. The degree of proteolysis, lipolysis and lipid oxidation varied depending on the treatment conditions. Regarding cholesterol oxidation, the combination of roasting and microwave heating caused more oxidation than the other treatments. The raw meat, however, showed an advanced degree of oxidation (25.2 ppm of total 7-ketocholesterol/120 g ground meat). |
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Authors:
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M T Rodriguez-Estrada; G Penazzi; M F Caboni; G Bertacco; G Lercker |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 45 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1997 Mar |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 365-75 Citation Subset: - |
Affiliation:
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Istituto di Industrie Agrarie, via S. Giacomo 7, 40126 Bologna, Italy. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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