Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork

• Main Authors: A.R., Alina, M.S., Nurulhuda, A., Siti Mashitoh, Z.H., Shazamawati, A.H., Nurul Mawaddah, H.S., Ummi Syuhada, S.A., Nurul Farah, A.S., Nurul Aqilah, K.M.W., Syamsul, A.S., Nur Nadiah Syuhada
• Format: Article
• Language: en_US
• Published: 2015
• Subjects: Beef; Fatty acid profile; Grilled; Pork; Roasted
• Online Access: http://ddms.usim.edu.my/handle/123456789/8783

The process of cooking may affect the fatty acids methyl esthers (FAME) content in food. The objective of this study is to determine the effect of grilling and roasting on FAME in beef and pork. Lipids were extracted using the Soxtherm fat extraction instrument. The fats were then methylated by sodium methoxide and being examined by using a gas chromatography. Data was analyzed using a one-way ANOVA. The amount of fatty acids in pork is significantly higher than in beef. The treatments within beef, showed significantly different values between the treatments. However, raw and grilled pork treatments were not significantly different except for the roast treatment (p<0.05). Ratio of polyunsaturated to saturated fatty acids (PUFA:SFA) in raw, grilled and roasted beef treatment are 0.03, 0.04 and 0.01. While in pork, raw, grilled and roasted treatments gives ratios 0.37, 0.33 and 0.30. This showed that pork has more PUFA content compared to beef. Further research can be done by changing the metod of extraction to see any difference between the methods. © IDOSI Publications, 2012.