EFFECT OF COOKING AND MICROWAVE HEATING ON THE FATTY ACID COMPOSITION OF BEEF INTRAMUSCULAR LIPID

摘要

IntroductionNumerous studies confirmed that cooking had little effect on fatty acid composition of beef lipid extracts. But Duckett and Wagner (1998) found cooking increased the contents of stearic acid and total SFA, with the reduction of total PUFA. By the way, the use of the microwave oven for cooking has increased considerably during the past few decades (Sumnu, 2001). Microwave ovens change regular electricity into high-frequency microwaves that water and fat can absorb, causing food particle vibration, and thus the heating of the foodstuff. Microwave can generate high temperature and in seed oils may affect the oxidation of the lipids and quantitatively change the fatty acid composition (Yoshida, Hirooka and Kajimoto, 1990). García-Ariasa et al. (2003) found SFA increased, but n-3PUFA reduced in sardine, while, Heam et al. (1987) have not observed important changes in the lipid composition of fish using microwave. Maranesi et al. (2005) reported fatty acid composition changed in lamb with microwave treated, however limited research is available to document changes in fatty acids composition of beef with microwave heating. The objective of this study was to assess the changes in fatty acids composition during cooking and microwave heating, and evaluate the implications to human health.