Lipid oxidation of beef fillets during braising with different cooking oils

Autor(en)
S. Saghir, K. H. Wagner, I. Elmadfa
Abstrakt

Effects of braising without oil and with different cooking oils (olive oil, corn oil and partially hydrogenated plants oil) on the susceptibility to lipid oxidation in beef fillets (psoas major) were evaluated. The beef fillets were pan-fried without oil or with the respective oils for five min, followed by 90 min steam cooking (braising). Lipid oxidation status of the samples and the cooking residues was evaluated by peroxide value (PV), acid value (AV), p-Anisidine value (p-AnV), as well as the alteration of the tocopherol content. Total lipids and the individual fatty acid pattern were analyzed in order to determine the impact of the frying medium as well as the cooking procedures on the fat of the braised samples. The decrease in PV simultaneous with the significant increase in p-AnV indicated the progression of lipid oxidation. Tocopherol and fatty acid contents of all the investigated samples exhibited modifications mainly due to the influence of the frying medium and braising process. Although there was a significant change in lipid oxidation parameters, there is no risk in consuming such braised meat.

Organisation(en)
Department für Ernährungswissenschaften
Journal
Meat Science
Band
71
Seiten
440-445
Anzahl der Seiten
6
ISSN
0309-1740
DOI
https://doi.org/10.1016/j.meatsci.2005.03.021
Publikationsdatum
11-2005
Peer-reviewed
Ja
ÖFOS 2012
303009 Ernährungswissenschaften
Schlagwörter
ASJC Scopus Sachgebiete
Food Science
Link zum Portal
https://ucrisportal.univie.ac.at/de/publications/lipid-oxidation-of-beef-fillets-during-braising-with-different-cooking-oils(38248573-4305-4599-96a8-c3509cde2a9e).html