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

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 sodi...

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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
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Language:en_US
Published: 2015
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Online Access:http://ddms.usim.edu.my/handle/123456789/8783
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spelling my.usim-87832017-02-23T07:16:26Z Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork 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 Beef; Fatty acid profile Grilled; Pork; Roasted 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. 2015-07-13T06:50:24Z 2015-07-13T06:50:24Z 2012 Article 18184952 http://ddms.usim.edu.my/handle/123456789/8783 en_US
institution Universiti Sains Islam Malaysia
building USIM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universit Sains Islam i Malaysia
content_source USIM Institutional Repository
url_provider http://ddms.usim.edu.my/
language en_US
topic Beef; Fatty acid profile
Grilled; Pork; Roasted
spellingShingle Beef; Fatty acid profile
Grilled; Pork; Roasted
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
Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
description 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.
format Article
author 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
author_facet 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
author_sort A.R., Alina
title Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
title_short Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
title_full Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
title_fullStr Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
title_full_unstemmed Effect of grilling and roasting on fatty acids methyl esthers (FAME) in beef and pork
title_sort effect of grilling and roasting on fatty acids methyl esthers (fame) in beef and pork
publishDate 2015
url http://ddms.usim.edu.my/handle/123456789/8783
_version_ 1645152472992317440
score 13.214268