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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgers
Autor(es) : Echarte, M. (Maider)
Ansorena, D. (Diana)
Astiasarán, I. (Iciar)
Palabras clave : Food safety
Cholesterol
Oxidation
Fatty acids
Hamburguer
Fecha incorporación: 2003
Editorial : American Chemical Society
Versión del editor: http://dx.doi.org/10.1021/jf0345245
ISSN: 0021-8561
Cita: Echarte M, Ansorena D, Astiasaran I. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties. J Agric Food Chem. 2003 Sep 24;51(20):5941-5945.
Resumen
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones.
Enlace permanente: http://hdl.handle.net/10171/22991
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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Fichero:  paper hamburger revised2.pdf
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