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 sodi...