title: Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
abstract: The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p<0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p<0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p<0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6g/100g (0.47-0.51 from n-3 PUFAs), with EPA+DHA concentrations of around 75mg/100g. Konjac materials were successfully used to produce pork patties with a better lipid composition.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain.
authors.forename: Lorena
authors.initials: L
authors.lastname: Salcedo-Sandoval
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain. Electronic address: scofrades@ictan.csic.es.
authors.forename: Susana
authors.initials: S
authors.lastname: Cofrades
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain.
authors.forename: Claudia
authors.initials: C
authors.lastname: Ruiz-Capillas
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/ José Antonio Novais, 10, 28040, Madrid, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Jiménez-Colmenero
mesh_terms: D031056:Amorphophallus; D000818:Animals; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005395:Fish Oils; D008043:Linseed Oil; D008460:Meat / Q000032:analysis*; D009821:Oils; D000069463:Olive Oil; D010938:Plant Oils; D013552:Swine
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D009821:Oils; D000069463:Olive Oil; D010938:Plant Oils; D008043:Linseed Oil
keywords: Chemical composition; Cooking methods; Fat replacers; Improved fat content; Pork patties