Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

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ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated.Results showed that, the Intake proportion of polyunsaturated fatty acids (PUFA)(e.g.C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.

g.C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g.C16:0 and C18:0) and n-6/n-3 value increased during cooking.

Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking.However, boiling treatment did more serious damage to PUFA portion.Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range.By analysis of partial least squares regression (PLSR), the microwaving treatment was more Developers And Photoconductor Units Pack suitable in reserving UFA of intramuscular phospholipids from inra rabbit.