7 research outputs found
Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgers
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken and beef patties, whereas frying in olive oil increased oleic and eicosapentaenoic acids and decreased linoleic and docosahexaenoic acids in both types of products. Frying improved the omega6/omega3 fatty acids ratio in beef patties from 10.67 (raw) to 5.37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones
Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés
A comparative study between traditional patés elaborated with pork liver and fish patés (salmon, anchovy and cod) was carried out. The nutritional value and their security related to cholesterol oxidation products (COP) content were evaluated. Salmon paté showed similar fat content (24-28%) and energetic value (300Kcal/100g) to pork liver patés, whereas patés made with anchovy and cod showed less fat (13-16%) and calories (200-236 Kcal/100g).
PUFA/SFA ratios were much higher in all fish patés (1.55-4.95) than in liver pork patés (0.36-0.44). No great differences were found in ω-6/ω-3 ratio between salmon and pork liver patés (11.34-18.4), being even much higher this ratio in anchovy (32.32) and cod patés (62.77). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod patés. Cholesterol amounts were lower in fish patés (31-37mg/100g) than in pork liver patés (77-102mg/100g). Total COP ranged 0.38-2.83ppm, without clear differences between pork liver and fish patés
Óxidos de colesterol en alimentos cocinados con presencia habitual en nuestra dieta
Cholesterol oxidation products (COPs) have shown different toxic effects and are involved in the development of atherosclerosis. These compounds can be found in animal organisms, and inconsequence in animal origin foods, and they are susceptible to be absorbed from the diet. Their formation in foods would be increased by high temperatures and the presence of oxygen, as it is a chemical oxidation process. In this paper, an estimation of the presence of COPs in different types of foods treated by different cooking technologies are shown. Also different storage conditions are studied. The analysis was carried out by gas chromatography- mass spectrometry. Both fish (salmon and shrimps) and meat (hamburgers, breast chicken, pork loin and frankfurters) showed low COPs values in raw products (0.003-0.552 mg/100 g food), increasing significantly after the application of cooking technologies (up to 0.7 mg/100 g food). Microwave treatment leaded to the highest increase of COPs in comparison to frying, grilling and roasting. Vacuum storage dramatically decreased COPs formation with regard to aerobic storage. Freezing minimized COPs formation more efficiently than refrigeration.Los productos de oxidación del colesterol (COPs) poseen demostrados efectos tóxicos y están implicados en el desarrollo de aterosclerosis. Pueden estar presentes en organismos animales y por ende, en alimentos de origen animal, siendo susceptibles de ser absorbidos a través de la dieta. Su formación en los alimentos se favorecerÃa, al tratarse de un proceso de oxidación quÃmica, por la elevación de la temperatura y la presencia de oxÃgeno. En este trabajo se presenta una estimación de la presencia de COPs en diferentes tipos de alimentos cocinados mediante diferentes tecnologÃas culinarias y almacenados mediante distintas modalidades de conservación. El análisis se llevó a cabo por cromatografÃa de gases-espectrometrÃa de masas. Tanto pescados (salmón y langostinos) como carnes (hamburguesas, pechugas de pollo, lomo y salchichas tipo frankfurt) mostraron valores bajos de COPs en crudo (0.003-0.552 mg/100 g alimento), incrementándose significativamente tras el cocinado (hasta 0.7 mg/100 g alimento). El cocinado con microondas supuso el mayor incremento de COPs en comparación con la fritura, plancha y asado. El almacenamiento a vacÃo disminuyó drásticamente la formación de COPs respecto al almacenamiento en aerobiosis. La congelación ralentizó más eficazmente la formación de COPs que la refrigeración
Óxidos de colesterol en langostinos frescos y congelados, crudos y a la plancha
Los óxidos de colesterol (COPs) se relacionan con diferentes
efectos tóxicos entre los que destacan su implicación
en los procesos de aterosclerosis. Se estudió la presencia
de óxidos de colesterol en langostinos
comercializados en fresco y en congelación, tanto en crudo,
como sometidos a una tecnologÃa culinaria habitual
(plancha). La determinación se realizó por cromatografÃa
de gases acoplada a espectrometrÃa de masas (CG-EM).
En los langostinos frescos se detectaron todos los COPs
analizados con excepción del 7-hidroxicolesterol, presentando
una cantidad total de 33,15 μg COPs/g grasa.
Por el contrario, en los langostinos comercializados congelados
sólo se detectaron el 7-ketocolesterol y el 7-hidroxicolesterol,
dando lugar a una cantidad total de 2,38
μg COPs/g grasa. Estos resultados indican la gran efectividad
de la comercialización bajo condiciones de congelación
de este tipo de alimentos en cuanto a ralentizar la
formación de COPs. El tratamiento culinario incrementó
el contenido de COPs en ambos tipos de langostinos, alcanzando
55,43 μg COPs/g grasa en los frescos y sólo
13,06 μg COPs/g grasa en los congelados.Cholesterol oxidation products (COPs) have been related
to different toxic effects, being the atherosclerotic process
one of the best known. The presence of cholesterol
oxides in freshly and frozenly commercialised shrimps,
both raw and grilled, was studied. The determination was
made by gas chromatography-mass spectrometry
(GCMS). Fresh shrimps showed significant amounts of all
analysed COPs, except for 7-hydroxycholesterol, accounting
in total for 33.15 μg COPs/g fat. In contrast, in
frozen commercialised shrimps only 7-ketocholesterol
and 7-hydroxycholesterol were detected. These results
point out the great effectiveness of the commercialisation
of this type of products under freezing, in terms of to the
minimisation of the COPs formation. The cooking method
(grilling) increased the COPs content in both types of shrimps,
reaching 55.43 μg COPs/g fat in fresh shrimps and
only 13.06 μg COPs/g fat in frozen ones
Modificación de ácidos grasos y colesterol en carnes y pescados cocinados y algunos derivados comerciales
Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés
A comparative study between traditional patés elaborated with pork liver and fish patés (salmon, anchovy and cod) was carried out. The nutritional value and their security related to cholesterol oxidation products (COP) content were evaluated. Salmon paté showed similar fat content (24-28%) and energetic value (300Kcal/100g) to pork liver patés, whereas patés made with anchovy and cod showed less fat (13-16%) and calories (200-236 Kcal/100g).
PUFA/SFA ratios were much higher in all fish patés (1.55-4.95) than in liver pork patés (0.36-0.44). No great differences were found in ω-6/ω-3 ratio between salmon and pork liver patés (11.34-18.4), being even much higher this ratio in anchovy (32.32) and cod patés (62.77). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod patés. Cholesterol amounts were lower in fish patés (31-37mg/100g) than in pork liver patés (77-102mg/100g). Total COP ranged 0.38-2.83ppm, without clear differences between pork liver and fish patés