Effects of cooking methods on fatty acids, trans fatty acid and conjugated linoleic acid in the longissimus dorsi muscles of goats

摘要

Heat treatment is known to accelerate lipid oxidation in meat. This study therefore examine the effects of two cooking methods (boiling and microwaving) on the fatty acid composition of longissimus dorsi (LD) in Kacang crossbred goats. longissimus dorsi muscles obtained from eight slaughtered goats were subjected to either boiling (85 °C for 60 min; core temperature 82.0±3.0 °C) or microwaving (10 min; core temperature 90.0±3.0 °C) and their fatty acid composition was determined using gas liquid chromatography. There were significantly higher (P<0.05) proportions of total saturated fatty acids (SFA) and stearic acid with no significant (P>0.05) change in total monounsaturated fatty acids (MUFA) in the microwaved chevon compared to the raw meat. Both thermal processes did not affect (P>0.05) the c9t11conjugated linoleic acid (CLA) isomers but decreased significantly (P<0.05) the c12t10 CLA isomers. The microwaved chevon showed a significantly decreased PUFA: SFA ratio with no change in total trans fatty acids (TFA). Both cooking methods decreased significantly (P<0.05) the proportion of total PUFA n-3. The stearic acid, total SFA proportions were increased in microwaved samples, whereas the total cl2, t10of CLA isomers and total n-3 PUFA of the muscle were reduced. Both cooking methods decreased the proportion of total PUFA n-3.