| The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras" | |
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MedLine Citation:
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PMID: 21621925 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Fat loss during cooking of duck "foie gras" is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes in lipid droplets of duck "foie gras" related to fat loss during cooking. Ten fatty livers were sampled before and after cooking and prepared for optical and transmission electron microscopy. In raw livers, the lipid droplets were nearly spherical while after cooking, they were larger and lost their spherical shape. We also observed a decrease in the number of droplets after cooking, probably due to droplet fusion caused by the heat treatment. Before cooking, there were fewer lipid droplets and a higher osmium tetroxyde staining intensity in the fatty liver, which later gave a lower technological yield. Fat loss during cooking was higher when there was more fusion of lipid droplets before cooking. |
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Authors:
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L Théron; T Astruc; M Bouillier-Oudot; C Molette; A Vénien; F Peyrin; Z G Vitezica; X Fernandez |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-5-12 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-5-30 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème Métabolisme, F-31326 Castanet-Tolosan, France; Université de Toulouse, INPT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème Métabolisme, ENSAT, F-31326 Castanet-Tolosan, France; ENVT, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème Métabolisme, F-31076 Toulouse, France. |
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