Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Domínguez, Ruben [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:58 ; year:2014 ; number:2 ; pages:439-445 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2014.04.006 |
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ELV023097531 |
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| 245 | 1 | 0 | |a Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat |
| 264 | 1 | |c 2014transfer abstract | |
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| 520 | |a The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. | ||
| 520 | |a The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. | ||
| 650 | 7 | |a Foal meat |2 Elsevier | |
| 650 | 7 | |a Cooking loss |2 Elsevier | |
| 650 | 7 | |a Lipid oxidation |2 Elsevier | |
| 650 | 7 | |a Volatile compounds |2 Elsevier | |
| 650 | 7 | |a Thermal treatment |2 Elsevier | |
| 700 | 1 | |a Gómez, María |4 oth | |
| 700 | 1 | |a Fonseca, Sonia |4 oth | |
| 700 | 1 | |a Lorenzo, José M. |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2014.04.006 doi GBVA2014021000013.pica (DE-627)ELV023097531 (ELSEVIER)S0023-6438(14)00199-6 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Domínguez, Ruben verfasserin aut Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat 2014transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Foal meat Elsevier Cooking loss Elsevier Lipid oxidation Elsevier Volatile compounds Elsevier Thermal treatment Elsevier Gómez, María oth Fonseca, Sonia oth Lorenzo, José M. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:58 year:2014 number:2 pages:439-445 extent:7 https://doi.org/10.1016/j.lwt.2014.04.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 58 2014 2 439-445 7 045F 660 |
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10.1016/j.lwt.2014.04.006 doi GBVA2014021000013.pica (DE-627)ELV023097531 (ELSEVIER)S0023-6438(14)00199-6 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Domínguez, Ruben verfasserin aut Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat 2014transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Foal meat Elsevier Cooking loss Elsevier Lipid oxidation Elsevier Volatile compounds Elsevier Thermal treatment Elsevier Gómez, María oth Fonseca, Sonia oth Lorenzo, José M. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:58 year:2014 number:2 pages:439-445 extent:7 https://doi.org/10.1016/j.lwt.2014.04.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 58 2014 2 439-445 7 045F 660 |
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10.1016/j.lwt.2014.04.006 doi GBVA2014021000013.pica (DE-627)ELV023097531 (ELSEVIER)S0023-6438(14)00199-6 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Domínguez, Ruben verfasserin aut Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat 2014transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Foal meat Elsevier Cooking loss Elsevier Lipid oxidation Elsevier Volatile compounds Elsevier Thermal treatment Elsevier Gómez, María oth Fonseca, Sonia oth Lorenzo, José M. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:58 year:2014 number:2 pages:439-445 extent:7 https://doi.org/10.1016/j.lwt.2014.04.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 58 2014 2 439-445 7 045F 660 |
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10.1016/j.lwt.2014.04.006 doi GBVA2014021000013.pica (DE-627)ELV023097531 (ELSEVIER)S0023-6438(14)00199-6 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Domínguez, Ruben verfasserin aut Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat 2014transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Foal meat Elsevier Cooking loss Elsevier Lipid oxidation Elsevier Volatile compounds Elsevier Thermal treatment Elsevier Gómez, María oth Fonseca, Sonia oth Lorenzo, José M. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:58 year:2014 number:2 pages:439-445 extent:7 https://doi.org/10.1016/j.lwt.2014.04.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 58 2014 2 439-445 7 045F 660 |
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10.1016/j.lwt.2014.04.006 doi GBVA2014021000013.pica (DE-627)ELV023097531 (ELSEVIER)S0023-6438(14)00199-6 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Domínguez, Ruben verfasserin aut Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat 2014transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. Foal meat Elsevier Cooking loss Elsevier Lipid oxidation Elsevier Volatile compounds Elsevier Thermal treatment Elsevier Gómez, María oth Fonseca, Sonia oth Lorenzo, José M. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:58 year:2014 number:2 pages:439-445 extent:7 https://doi.org/10.1016/j.lwt.2014.04.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 58 2014 2 439-445 7 045F 660 |
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Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat |
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The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. |
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The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. |
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The influence of four different cooking methods (roasting, grilling, microwaving baking and frying with olive oil) on volatile compounds profile (using solid phase microextraction coupled to GC–MS), lipid oxidation (by TBARs measurement) and cooking loss of foal meat was studied. Cooking losses were significantly (P < 0.001) affected by thermal treatment, being higher (29.9%) after microwaving and lower after grilling (19.1%) treatments. As expected, all the cooking methods increased TBARs content, since high temperature during cooking seems to cause an increase of the oxidation processes in foal steaks, being this increment significantly (P < 0.001) higher when foal steaks were roasted or microwaved. |
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