Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit
ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2019-05-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751&lng=en&tlng=en |
| _version_ | 1819083229731225600 |
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| author | Xue Shan |
| author_facet | Xue Shan |
| author_sort | Xue Shan |
| collection | DOAJ |
| description | ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit. |
| first_indexed | 2024-12-21T20:29:15Z |
| format | Article |
| id | doaj.art-20964c5f84f54d3097202ae596bf0f8c |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-21T20:29:15Z |
| publishDate | 2019-05-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-20964c5f84f54d3097202ae596bf0f8c2022-12-21T18:51:17ZengUniversidade Federal de Santa MariaCiência Rural1678-45962019-05-0149510.1590/0103-8478cr20190007S0103-84782019000500751Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbitXue ShanABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751&lng=en&tlng=enInra rabbitcooking waysintramuscular phospholipid fatty acidscompositionpartial least squares regression |
| spellingShingle | Xue Shan Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit Ciência Rural Inra rabbit cooking ways intramuscular phospholipid fatty acids composition partial least squares regression |
| title | Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| title_full | Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| title_fullStr | Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| title_full_unstemmed | Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| title_short | Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| title_sort | cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit |
| topic | Inra rabbit cooking ways intramuscular phospholipid fatty acids composition partial least squares regression |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751&lng=en&tlng=en |
| work_keys_str_mv | AT xueshan cookingwaysoncompositionofintramuscularphospholipidfattyacidsofinrarabbit |