Portal de Periódicos da CAPES

GROUND MEAT BROWNING/DRAINING EFFECTS ON FATTY ACID PROFILES

2004; Wiley; Volume: 11; Issue: 3 Linguagem: Inglês

10.1111/j.1745-4522.2004.01133.x

1745-4522

K.S. Rhee, Y.A. Ziprin,

Identification and Quantification in Food

ABSTRACT Recipes using ground meat as a major ingredient often suggest browning the meat and draining the cookout before adding other ingredients. When such brown‐and‐drain process was evaluated on ground pork with 10%, 20% and 30% fat and ground beef with 10% and 20% fat, retention percentages of saturated, monounsaturated and polyunsaturated fatty acids decreased with increasing initial fat levels. However, the amounts of fatty acids in the browned‐and‐drained meat from a given amount of raw meat were still higher for samples with higher initial fat levels, regardless of the fatty acid class. At the fat level of 10%, retention of each class of fatty acids was less for ground pork than for ground beef, whereas the opposite was observed at 20% fat. Particle size of the raw meat had little effect on fatty acid profiles of the browned‐drained meat and fat drip and the retention of individual fatty acids.