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The effect of cooking and storage on the fatty acid profile of chicken breast
Author(s) -
Conchillo Ana,
Ansorena Diana,
Astiasarán Iciar
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300908
Subject(s) - food science , chemistry , chicken breast , sunflower oil , raw material , lipid oxidation , fatty acid , polyunsaturated fatty acid , biochemistry , antioxidant , organic chemistry
Abstract The modification of the lipid profile of chicken breast after being cooked (grilled or roasted) and stored under different conditions (refrigeration T a 4 °C t = 6 d, or freezing T a ‐18 °C t = 3 months, in aerobic or vacuum conditions) was studied. Grilling increased significantly the unsaturated/saturated (2.7) and polyunsaturated/saturated (1.4) ratios of fatty acids in comparison to raw samples (U/S = 1.7, P/S = 0.6) as a consequence of the use of sunflower oil. However, roasted samples did not significantly differ in these ratios (U/S = 1.8, P/S = 0.7) from raw samples. Fresh and stored raw and roasted samples did not show differences when a multivariate analysis was applied, although some significant differences were observed in their fatty acid profile. Frozen grilled samples (both aerobic and vacuum packed) showed differences from immediately cooked (t = 0) and refrigerated grilled samples.