Effect of a delicatessen meat matrix on the fate of olive oil unsaturated lipids
2011
Moudene, M.
The purpose of this study was to investigate the changes in the fatty the acid profile of a delicatessen meat matrix following its formulation with extra virgin olive oil (EVOO) and the oxidation status in terms of unsaturated fatty acids losses that may result as a consequence of the cooking process. Raw and cooked pork p?t?s (parizer) were prepared either with or without EVOO addition. Olive oil was first added with the use of a supplement of an animal fat (7 percent olive oil plus 3 percent of animal fat) and then incorporated at 1 percent, 5 percent, 10 percent and 10 percent + sodium caseinate, starch and soya proteins. After lipid extraction, transesterification was carried out to prepare fatty acid methyl esters (FAME). Gas chromatograph analysis of FAME indicated that the addition of EVOO, rich in monounsaturated fatty acids (MUFA), modified the fatty acid profile of the p?t?s. Indeed, the treatment resulted in a decrease of saturated fatty acids (SFA) proportion due to a reduction in the levels of myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0). A reduction of polyunsaturated fatty acids (PUFA) content was also observed, which was caused by a decrease in linoleic acid (C18:2) and eicosatrienoic acid (C20:3) contents. Moreover, the addition of EVOO significantly increased monounsaturated fatty acids (MUFA) content, and oleic acid (C18:1) was the only monounsaturated fatty acid responsible for such an increase.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Mediterranean Agronomic Institute of Chania