title: Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.
abstract: The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Caroline
authors.initials: C
authors.lastname: Douny
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Rawad
authors.initials: R
authors.lastname: El Khoury
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Julien
authors.initials: J
authors.lastname: Delmelle
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: François
authors.initials: F
authors.lastname: Brose
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Guy
authors.initials: G
authors.lastname: Degand
authors.affiliation: Department of Animal Production, Biostatistics, Bioinformatics, Economics and Animal Selection, FARAH - Sustainable animal production, University of Liège B43bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Nassim
authors.initials: N
authors.lastname: Moula
authors.affiliation: Department of Animal Production, Biostatistics, Bioinformatics, Economics and Animal Selection, FARAH - Sustainable animal production, University of Liège B43bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Farnir
authors.affiliation: Department of Food Sciences, Laboratory of Food Technology, FARAH -Sustainable animal production, University of Liège B43bis, Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Antoine
authors.initials: A
authors.lastname: Clinquart
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Guy
authors.initials: G
authors.lastname: Maghuin-Rogister
authors.affiliation: Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
authors.forename: Marie-Louise
authors.initials: ML
authors.lastname: Scippo
keywords: Cooking; GC/MS; egg; fatty acids; pork; shelf-life
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