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Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E
Author(s) -
Bosco A. Dal,
Castellini C.,
Bernardini M.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb08233.x
Subject(s) - food science , tbars , roasting , lipid oxidation , chemistry , lightness , polyunsaturated fatty acid , cooking methods , vitamin , vitamin e , vitamin c , nutrient , antioxidant , lipid peroxidation , biochemistry , fatty acid , physics , organic chemistry , optics
The effect of two dietary treatments (50 as opposed to 200 mg kg ‐1 of α‐tocopheryl acetate) on rabbit meat, cooked by different procedures (boiling, frying, roasting), was evaluated. Cooking caused an increase of pH, shear force, lightness, hue and chroma, and a decrease of water holding capacity. The change in nutritional value was slight but lipid oxidation was increased and the fat quality worsened. Boiled meat had the lowest nutrient retention and the highest TBARS values. Supplemental vitamin E was effective in reducing oxidative processes and increasing the amount of n‐3 polyunsaturated fatty acids also during cooking.