Effect of conventional cooking methods on lipid oxidation indices in lamb meat
Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxi...
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| Format: | Article |
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Islamic Azad University, Tabriz Branch
2012-05-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdf |
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| author | A Pourkhalili M Mirlohi E Rahimi M Hojatoleslami |
| author_facet | A Pourkhalili M Mirlohi E Rahimi M Hojatoleslami |
| author_sort | A Pourkhalili |
| collection | DOAJ |
| description | Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein) in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p |
| first_indexed | 2024-04-13T14:19:13Z |
| format | Article |
| id | doaj.art-f36ec85536df4e7e9ea68c2c4cf5550a |
| institution | Directory Open Access Journal |
| issn | 2228-7647 2476-6968 |
| language | fas |
| last_indexed | 2024-04-13T14:19:13Z |
| publishDate | 2012-05-01 |
| publisher | Islamic Azad University, Tabriz Branch |
| record_format | Article |
| series | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| spelling | doaj.art-f36ec85536df4e7e9ea68c2c4cf5550a2022-12-22T02:43:34ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682012-05-0121 (5) بهار1930517366Effect of conventional cooking methods on lipid oxidation indices in lamb meatA Pourkhalili0M Mirlohi1E Rahimi2M Hojatoleslami3- Postgraduate in Food Science and Technology, Faculty of Agriculture, Shahrkord Branch, Islamic Azad University, Shahrkord, IranAssistant Professor of Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, IranAssociate Professor of Food Science and Technology, Faculty of Agriculture, Shahrkord Branch, Islamic Azad University, Shahrkord, Iran.Assistant Professor of Food Science and Technology, Faculty of Agriculture, Shahrkord Branch, Islamic Azad University, Shahrkord, IranLipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein) in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (phttp://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdfLamb meatCooking methodLipid oxidation |
| spellingShingle | A Pourkhalili M Mirlohi E Rahimi M Hojatoleslami Effect of conventional cooking methods on lipid oxidation indices in lamb meat Bihdāsht-i Mavādd-i Ghaz̠āyī Lamb meat Cooking method Lipid oxidation |
| title | Effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| title_full | Effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| title_fullStr | Effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| title_full_unstemmed | Effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| title_short | Effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| title_sort | effect of conventional cooking methods on lipid oxidation indices in lamb meat |
| topic | Lamb meat Cooking method Lipid oxidation |
| url | http://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdf |
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