title: Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.
abstract: The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted. The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: Rubén
authors.initials: R
authors.lastname: Domínguez
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Gómez
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: Sonia
authors.initials: S
authors.lastname: Fonseca
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D003296:Cooking / Q000379:methods*; D006736:Horses; D006358:Hot Temperature; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D008872:Microwaves; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds
keywords: Cooking loss; Foal meat; Lipid oxidation; Thermal treatment; Volatile compounds