The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls
The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine <i>semimembranosus</i> muscles’ (<i>n</i> = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two differe...
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MDPI AG
2022-03-01
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author | Katarzyna Tkacz Urszula Tylewicz Renata Pietrzak-Fiećko Monika Modzelewska-Kapituła |
author_facet | Katarzyna Tkacz Urszula Tylewicz Renata Pietrzak-Fiećko Monika Modzelewska-Kapituła |
author_sort | Katarzyna Tkacz |
collection | DOAJ |
description | The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine <i>semimembranosus</i> muscles’ (<i>n</i> = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition. |
first_indexed | 2024-03-09T19:51:13Z |
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institution | Directory Open Access Journal |
issn | 2304-8158 |
language | English |
last_indexed | 2024-03-09T19:51:13Z |
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spelling | doaj.art-6d99f13e0e794f6088208d92bf614e832023-11-24T01:10:04ZengMDPI AGFoods2304-81582022-03-0111679710.3390/foods11060797The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian BullsKatarzyna Tkacz0Urszula Tylewicz1Renata Pietrzak-Fiećko2Monika Modzelewska-Kapituła3Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, PolandDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Commodities and Food Analysis, Faculty of Food Sciences, Plac Cieszyński 1, 10-719 Olsztyn, PolandDepartment of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, PolandThe aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine <i>semimembranosus</i> muscles’ (<i>n</i> = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.https://www.mdpi.com/2304-8158/11/6/797beeffatty acidsmarinatingsous-vide |
spellingShingle | Katarzyna Tkacz Urszula Tylewicz Renata Pietrzak-Fiećko Monika Modzelewska-Kapituła The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls Foods beef fatty acids marinating sous-vide |
title | The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls |
title_full | The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls |
title_fullStr | The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls |
title_full_unstemmed | The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls |
title_short | The Effect of Marinating on Fatty Acid Composition of Sous-Vide <i>Semimembranosus</i> Muscle from Holstein-Friesian Bulls |
title_sort | effect of marinating on fatty acid composition of sous vide i semimembranosus i muscle from holstein friesian bulls |
topic | beef fatty acids marinating sous-vide |
url | https://www.mdpi.com/2304-8158/11/6/797 |
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