New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi
SUMMARY. Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) r...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sociedad Latinoamericana de Nutrición
2003-09-01
|
| Series: | Archivos Latinoamericanos de Nutrición |
| Subjects: | |
| Online Access: | http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222003000300015 |
| _version_ | 1828081722465452032 |
|---|---|
| author | Neura Bragagnolo Délia B. Rodriguez-Amaya |
| author_facet | Neura Bragagnolo Délia B. Rodriguez-Amaya |
| author_sort | Neura Bragagnolo |
| collection | DOAJ |
| description | SUMMARY. Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7 and 18:2n6. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling.<br>RESUMO. Novos dados de lipídios totais, colesterol e ácidos graxos em carne bovina (longissimus dorsi) crua e grelhada. Análise integrada de colesterol, lipídios totais e composição de ácidos graxos foi realizada em Longissimus dorsi de carne bovina crua e grelhada. O colesterol foi quantificado por cromatografia líquida de alta eficiência e os ácidos graxos por cromatografia gasosa. A média de lipídios totais (g/100g) variou de 2,1 a 2,6 na carne crua e de 3,5 a 4,0 na carne grelhada. O teor de colesterol (mg/100g) variou de 40 a 43 na carne crua e de 67 a 70 na carne grelhada. Os principais ácidos graxos intramusculares foram C14:0, C16:0, C16:1n7, C18:0, C18:1n9, C18:1n7 e C18:2n6. A carne grelhada apresentou valores significativamente maiores de ácidos graxos principais e da maioria dos ácidos graxos minoritários. Os maiores valores obtidos nos três componentes na carne grelhada foram devidos a perda da umidade durante o cozimento. Os valores de retenção aparente e verdadeira não apresentaram diferença significativa, ambos indicando que não houve perda ou degradação significativa no conteúdo total de lipídios, colesterol e ácidos graxos durante o cozimento. |
| first_indexed | 2024-04-11T03:39:12Z |
| format | Article |
| id | doaj.art-bdb6f3362c9045b3b7791642d56d1653 |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:39:12Z |
| publishDate | 2003-09-01 |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-bdb6f3362c9045b3b7791642d56d16532023-01-02T04:17:06ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06222003-09-01533312319New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsiNeura BragagnoloDélia B. Rodriguez-AmayaSUMMARY. Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16:1n7, 18:0, 18:1n9, 18:1n7 and 18:2n6. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling.<br>RESUMO. Novos dados de lipídios totais, colesterol e ácidos graxos em carne bovina (longissimus dorsi) crua e grelhada. Análise integrada de colesterol, lipídios totais e composição de ácidos graxos foi realizada em Longissimus dorsi de carne bovina crua e grelhada. O colesterol foi quantificado por cromatografia líquida de alta eficiência e os ácidos graxos por cromatografia gasosa. A média de lipídios totais (g/100g) variou de 2,1 a 2,6 na carne crua e de 3,5 a 4,0 na carne grelhada. O teor de colesterol (mg/100g) variou de 40 a 43 na carne crua e de 67 a 70 na carne grelhada. Os principais ácidos graxos intramusculares foram C14:0, C16:0, C16:1n7, C18:0, C18:1n9, C18:1n7 e C18:2n6. A carne grelhada apresentou valores significativamente maiores de ácidos graxos principais e da maioria dos ácidos graxos minoritários. Os maiores valores obtidos nos três componentes na carne grelhada foram devidos a perda da umidade durante o cozimento. Os valores de retenção aparente e verdadeira não apresentaram diferença significativa, ambos indicando que não houve perda ou degradação significativa no conteúdo total de lipídios, colesterol e ácidos graxos durante o cozimento.http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222003000300015carne bovinacarne grelhadavalores de retençãocolesterolácidos graxoslipídiosbeefgrillingretention valuecholesterolfatty acidslipids |
| spellingShingle | Neura Bragagnolo Délia B. Rodriguez-Amaya New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi Archivos Latinoamericanos de Nutrición carne bovina carne grelhada valores de retenção colesterol ácidos graxos lipídios beef grilling retention value cholesterol fatty acids lipids |
| title | New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| title_full | New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| title_fullStr | New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| title_full_unstemmed | New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| title_short | New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| title_sort | new data on the total lipid cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi |
| topic | carne bovina carne grelhada valores de retenção colesterol ácidos graxos lipídios beef grilling retention value cholesterol fatty acids lipids |
| url | http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222003000300015 |
| work_keys_str_mv | AT neurabragagnolo newdataonthetotallipidcholesterolandfattyacidcompositionofrawandgrilledbeeflongissimusdorsi AT deliabrodriguezamaya newdataonthetotallipidcholesterolandfattyacidcompositionofrawandgrilledbeeflongissimusdorsi |