Effect of conventional cooking methods on lipid oxidation indices in lamb meat

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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Main Authors: A Pourkhalili, M Mirlohi, E Rahimi, M Hojatoleslami
Format: Article
Language:fas
Published: Islamic Azad University, Tabriz Branch 2012-05-01
Series:Bihdāsht-i Mavādd-i Ghaz̠āyī
Subjects:
Lamb meat
Cooking method
Lipid oxidation
Online Access:http://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdf
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spelling doaj-f36ec85536df4e7e9ea68c2c4cf5550a2020-11-24T22:14:46ZfasIslamic 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
collection DOAJ
language fas
format Article
sources DOAJ
author A Pourkhalili
M Mirlohi
E Rahimi
M Hojatoleslami
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
author_facet A Pourkhalili
M Mirlohi
E Rahimi
M Hojatoleslami
author_sort A Pourkhalili
title 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_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_sort effect of conventional cooking methods on lipid oxidation indices in lamb meat
publisher Islamic Azad University, Tabriz Branch
series Bihdāsht-i Mavādd-i Ghaz̠āyī
issn 2228-7647
2476-6968
publishDate 2012-05-01
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
topic Lamb meat
Cooking method
Lipid oxidation
url http://jfh.iaut.ac.ir/article_517366_f4fcb39f44de80f0193a7e838992337d.pdf
work_keys_str_mv AT apourkhalili effectofconventionalcookingmethodsonlipidoxidationindicesinlambmeat
AT mmirlohi effectofconventionalcookingmethodsonlipidoxidationindicesinlambmeat
AT erahimi effectofconventionalcookingmethodsonlipidoxidationindicesinlambmeat
AT mhojatoleslami effectofconventionalcookingmethodsonlipidoxidationindicesinlambmeat
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