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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Main Authors: Katarzyna Tkacz, Urszula Tylewicz, Renata Pietrzak-Fiećko, Monika Modzelewska-Kapituła
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/6/797
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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.
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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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