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Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

Yıl 2022, Sayı: 38, 40 - 46, 31.08.2022
https://doi.org/10.31590/ejosat.1099995

Öz

Konjuge linoleik asit (KLA), linoleik asidin pozisyonel ve geometrik izomerlerinden oluşan grup için kullanılan terimdir ve bazı izomerlerin, sağlık açısından yararlı olduğu bilinmektedir. Bu çalışma, etlere uygulanan farklı pişirme tekniklerinin konjuge linoleik asit (KLA) ve cis9-trans11 ile trans10-cis12 izomerleri üzerine etkisini araştırmak amacıyla yapıldı. Çalışmada büyükbaş hayvan gövdesinden alınan et numunelerine haşlama, kızartma, fırınlama ve ızgara olmak üzere dört farklı pişirme yöntemi uygulandı. Çiğ ve dört farklı yöntem ile pişirilen et numunelerinde KLA, cis-9, trans-11 ve trans-10, cis-12 izomer miktarları GC-FID (Gas Chromatography-Flame Ionization Detector) cihazında incelendi.
Kızartma işlemi uygulanmış et numunelerinin, toplam konjuge linoleik asit ve c9-t11 izomerinde en yüksek ortalama değere sahip olduğu saptandı. Toplam KLA değerleri arasındaki fark P<0.01 düzeyinde, c9-t11 izomeri ortalama değerleri arasındaki fark ise P<0.001 düzeyinde önemli bulundu. Uygulanan diğer pişirme yöntemlerinde toplam KLA, c9-t11 izomeri ve t10- c12 izomeri ortalama değerleri arasındaki fark önemli bulunmadı (P>0.05). Elde edilen bulgulara göre, ısısal işlemlerin etlerdeki konjuge linoleik asidin miktarı üzerine önemli bir arttırıcı etkisinin olmadığı ve bu nedenle olumlu etkilerinden yararlanabilmek için et ve ürünlerinin konjuge linoleik asid ile desteklenmesi gerektiği sonucuna varıldı.

Kaynakça

  • Ahmed, S. T., Islam, M. M., Bostami, A. R., Mun, H. S., Kim, Y. J., & Yang, C. J. (2015). Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food chemistry, 188, 481-488.
  • Alfaia, C. M., Alves, S. P., Lopes, A. F., Fernandes, M. J., Costa, A. S., Fontes, C. M., ... & Prates, J. A. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science, 84(4), 769-777.
  • Alonso, L., Cuesta, E. P., & Gilliland, S. E. (2004). Gas chromatographic method for analysis of conjugated linoleic acids isomers (c9t11, t10c12, and t9t11) in broth media as application in probiotic studies. Journal of chromatographic science, 42(3), 167-170.
  • Amaral, A. B., SILVA, M. V. D., & LANNES, S. C. D. S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Science and Technology, 38, 1-15.
  • Anonim (2002). Et ve Et Mamülleri- Toplam Yağ Miktarı Tayini Tadil 1, TS 1744/T1, TSE Bakanlıklar/Ankara.
  • Anonim (2005). Application note: Column Selection for the Analysis of Fatty Acid Methyl Esters, Agilent Technolgoies, USA.
  • Aşçıoğlu, Ç. and Şevik, R. (2019) : The Effects Of Cookıng Methods On The Propertıes Of Beef Longıssımus Dorsı. Gıda, 44 (1): 173-183 doi: 10.15237/gida.GD18101.
  • Aydın R. (2005) : Conjugated linoleic acid: Chemical structure, sources and biological properties. Turk J Vet Anim Sci, 29, 189-195.
  • Badiani, A., Montellato, L., Bochicchio, D., Anfossi, P., Zanardi, E. and Maranesi, M. (2004) : Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method. Journal of Agricultural and Food Chemistry, 52, 5187–5194.
  • Bou, R., Guardiola, F., Grau, A., Grimpa, S., Manich, A., Barroeta, A., et al. (2001) : Influence of dietary fat source, a-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat. Poultry Science, 80, 800–807.
  • Bravo- Lamas, L., Barron, L. J. R., Farmer, L., Aldai, N. (2018) : Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain. Meat Sci 139, 231-238. doi: 10.1016/j.meatsci.2018.02.006.
  • Campo, M.M., Muela, E., Olleta, J.L., Moreno, L.A., Santaliestra-Pasias, A.M., Mesana, M.I., Sanudo, C. (2013). Influence of cooking method on the nutrient composition of Spanish light lamb. Journal of Food Composition and Analysis 31, 185-190, doi: 10.1016/j.jfca.2013.05.010.
  • Christie, W.W., Sébédio,J.L. and Juanéda,P: (2001) : A practical guide to the analysis of conjugated linoleic acid (CLA). Inform, 12, 147-152.
  • Cristina M.M. Alfaia, Susana P. Alves, Anabela F. Lopes, Maria J.E. Fernandes, Ana S.H. Costa, Carlos M.G.A. Fontes, Matilde L.F. Castro, Rui J.B. Bessa, José A.M. Prates, (2010) :Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science 84 ,769–777
  • Çelebi, Ş. ve Kaya, A. (2008) : Konjuge Linoleik Asitin Biyolojik Özellikleri ve Hayvansal Ürünlerde Miktarını Artırmaya Yönelik Bazı Çalışmalar. Hayvansal Üretim 49(1): 62-68.
  • Djordjevic, J., Boskovic, M., Dokmanovic, M., Lazic, I., Ledina, T., Suvajdzic, B., &Baltic, M.(2016): Vacuum and Modified Atmosphere Packaging Effect on Enterobacteriaceae Behaviour in Minced Meat: Vacuum and Modified Atmosphere Packaging Effec, Journal of Food Processing and Preservation c. 41, s. 2,
  • Doulgeraki, A. I., Ercolini, D., Villani, F., & Nychas, G. J. E. (2012): Spoilage microbiota associated to the storage of raw meat in different conditions”, International Journal of Food Microbiology, c.157, sayı 2, ss. 130-141,
  • Dominguez, R., Gomez, M., Fonseca, S. and Lorenzo, J.M.(2014) :Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science. 97:223-230.
  • Ercoşkun, H., Uğuz, Ş., Kıralan, M. (2005) : Konjuge Linoleik Asit. Gıda Mühendisliği Dergisi, 9. (19), 42-46.
  • Hartigh, J.L. (2019) : Conjugated Linoleic Acid Effects on Cancer, Obesity, and Atherosclerosis: A Review of Pre-Clinical and Human Trials with Current Perspectives. Nutrients 2019, 11, 370; doi:10.3390/nu11020370
  • Herzallah,S.M., Humeid,M.A., and Al-Ismail,K.M. (2005) : Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content J. Dairy Sci. 88:1301–1310.
  • Hur, S.J., Ye, B.W., Lee, J.L., Ha, Y.L., Park, G.B. and Joo, S.T. (2004) : Effects of conjugated linoleic acid on color and lipid oxi¬dation of beef patties during cold storage. Meat Sci, 66, 771–775.
  • Juanéda, P., Pérrière, S.B., Sébédio, J.L. and Grégoire, S. (2003) : Influence of heat and refining on formation of CLA isomers in sunflower oil. Journal of the American Oil Chemists' Society volume 80, pages937–940.
  • Juarez , M.A., Brunton, M.N, Lynch, B., Troy, D.J. and Mullen, A.M. (2009) : Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition. Food Chemistry; 117: 393–397.
  • Juárez,M., Failla,S., Ficco,A., Pen,F.,Avilés,C and Polvillo,O.(2010): Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing, 8 8, 145–148.
  • Kamal, B., Farid, M., Marianne,S., Marie-Laure,F., Mohamed,B., Caid-Hana, S. and Ahmed,E. (2019) : Effect of Cooking Methods on Fatty Acids Profile and Health Lipid Indices of Be-Ni-Guil Lamb Meat from Eastern Morocco. Journal of Applied Biological Sciences , 13 (3): 166-171. E-ISSN: 2146-0108 .
  • Kiralan,M., Yorulmaz,A. ve Ercoşkun,H. (2005) : Trans Yağ Asitler! Kaynakları ve İnsan Sağlığı Üzerine Etkileri. Gıda ve Yem Bilimi-Teknolojisi, 7, 52-64.
  • Kurban, S. ve Mehmetoğlu, İ. (2006) : Konjuge Linoleik Asit Metabolizması ve Fizyolojik Etkileri, Türk Klinik Biyokimya Derg., 4(2), 89-100.
  • Lehnen, T.E., da Silva, M.R., Camacho, A., Marcadenti, A. and Lehnen, A.M. (2015) : A review on effects of conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism. Journal of the International Society of Sports Nutrition. 12(1):12–36.
  • Li, Y., Li, C., Zhao, F., Lin, X., Bai, Y., Zhou, G. (2016) : The effects of long-duration stewing combined with different cooking and heating methods on the quality of pork belly. J Food Process Pres 40, 94-102, doi: 10.1111/jfpp.12587.
  • Lorenzo, J.M., Cittadini, A., Munekata, P.E. and Dominguez, R. (2015) : Physicochemical properties of foal meat as affected by cooking methods. Meat Sci 108, 50-54, doi: 10.1016/j.meatsci.2015.05.021.
  • Maranesi, M., Bochiccio, D., Montellato, L., Zaghini, A., Pagliuca, G., & Badiani, A. (2005) : Effect of microwave cooking or broiling on selected nutrient contents,fatty acid patterns and true retention values in separable lean from lamb rib loins, with emphasis on conjugated linoleic acid. Food Chemistry, 90, 207–218.
  • Mulvihill B. (2001) : Ruminant meat as a source of conju¬gated linoleic acid (CLA). Nutr Bull, 26, 295–299.
  • Nikmaram, P., Yarmand, M.S., Emamjomeh,Z. and Darehabi,H.K. (2011) : The effect of cooking methods on textural and microstructure properties of veal muscle (Longissimus dorsi). Glob. Vet. 6: 201-207.
  • Oliveira, E. A., Sampaio, A.A.M., Henrique, W., Pivaro, T.M., Rosa, B.L. and Fernandes, A.R.M. (2015) : Chemical and fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources. Acta Sci. Anim. Sci. 37: 187-194.
  • Oz, F., Aksu, M.I. and Turan, M. (2017) : The effects of different cooking methods on some quality criteria and mineral composition of beef steaks. J Food Process Pres 41, 1-10, doi:10.1111/jfpp.13008.
  • Park,Y. and Pariza, M. W. (2007) : Mechanisms of body fat modulation by conjugated linoleic acid (CLA). Food Res Int 40(3), 311–323.
  • Pattanayak, S. (2019) : Trans-Fats of Processed And Frıed Foods -A Choıce for Taste or Serıous Health Problems? Explor Anim Med Res.,Vol.9, Issue - 1, p. 5-14.
  • Rant, W., Radzik-Rant,A., Świątek, M., Niżnikowski, R., Ślęzak, M., Szymańska, Z. and Morales-Villavicencio, A. (2019) : The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle. Emirates Journal of Food and Agriculture. 31(2): 118-124 doi: 10.9755/ejfa.2019.v31.i2.1914.
  • Roach; A.G., Magdi, M., Mossobaa,M., Yurawecza, M.P. and Kramer,K.G. (2002) : Chromatographic separation and identification of conjugated linoleic acid isomers, Analytica Chimica Acta 465, 207–226
  • Sarries, M.V., Murray, B.E., Moloney, A.P., Troy. D. and Beria¬in, M.J. (2009) : The effect of cooking on the fatty acid com¬position of longissimus muscle from beef heifers fed ra¬tions designed to increase the concentration of conjuga¬ted linoleic acid in tissue. Meat Sci, 81, 307–312.
  • Schmid,A., Collomb,M.Sieber,R.Bee,G. (2006) : Congutated linoleic acid in meat and meat product : A rewiew Meat Sci., 73, 29-41.
  • Serra, A., Mele, M., Comba, F., Conte, G., Buccio¬ni, A. And Secchiari, P. (2009) : Conjugated linoleic acid (CLA) content of meat from three muscles of Massese suck¬ling lambs slaughtered at different weights. Meat Sci, 81, 396–404.
  • Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F. J., & Jiménez-Colmenero, F. (2007) : Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Science, 77(3), 304–313.
  • SPSS (2019) : Statistical Package fof the Social Sciences 25.0 Chicago, IL, USA, SPSS Inc.
  • Steinhart,H., Rickert,R., Winkler, K. ((2003) : Identification and Analysis of Conjugated Linoleic Acid Isomer (CLA), Eur J Med Res. 8, 370-2.
  • Suresh,D., Kalpana,S. and Baswa,P.R. (2018) : Estimation of Conjugated Linoleic Acid (CLA) Content in Ruminant Meat and Fats. Journal of Meat Science, 13(2), 30-33. DOİ : 10.5958/2581-6616.2018.00017.8.
  • Wang, Y. and Jones, P. J. (2004) : Dietary conjugated linoleic acid and body composition. Am J Clin Nutr., 79,1153-8.
  • Yang, L., Leung, L. K., Huang, Y., & Chen, Z. Y. (2000) :Oxidative stability of conjugated linoleic acid isomers. Journal of Agricultural and Food Chemistry, 48(8), 3072–3076.
  • Zarow,M.F., Koronowicz, A., Szymczyk,B., Kopec, R.B. and Leszczynska,T. (2017) : Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat. J. Anim. Feed Sci., 26(3):236–246, doi.org/10.22358/jafs/76184/2017.

Investigation of the Effect of Different Cooking Methods on Conjugated Linoleic Acids in Red Meat

Yıl 2022, Sayı: 38, 40 - 46, 31.08.2022
https://doi.org/10.31590/ejosat.1099995

Öz

This study was carried out to investigate the effect of different cooking techniques applied to meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In the study, four different cooking methods such as boiling, frying, baking and grilling were applied to meat samples taken from the bovine carcasses. In raw and cooked meat samples, CLA, cis-9, trans-11 and trans-10, cis-12 isomer amounts were examined in Gas Chromatography-Flame Ionization Detector (GC-FID) device.

It was determined that the meat samples with frying treatment had the highest average value in total CLAs and c9,t11-CLAc9,t11-CLA. The difference between the total CLA values was found to be significant at the level of P < 0.01 and the difference between the mean values of the c9,t11-CLA at the level of P < 0.001. In other cooking methods, the difference between the mean values of total CLA, c9,t11-CLA and t10,c12-CLAwas not significant (P > 0.05). According to the findings obtained, it was concluded that thermal processes do not have a significant enhancing effect on the amount of CLAs in the meat and therefore, meat and products should be supplemented with CLAs to benefit from its positive effects.

Kaynakça

  • Ahmed, S. T., Islam, M. M., Bostami, A. R., Mun, H. S., Kim, Y. J., & Yang, C. J. (2015). Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food chemistry, 188, 481-488.
  • Alfaia, C. M., Alves, S. P., Lopes, A. F., Fernandes, M. J., Costa, A. S., Fontes, C. M., ... & Prates, J. A. (2010). Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science, 84(4), 769-777.
  • Alonso, L., Cuesta, E. P., & Gilliland, S. E. (2004). Gas chromatographic method for analysis of conjugated linoleic acids isomers (c9t11, t10c12, and t9t11) in broth media as application in probiotic studies. Journal of chromatographic science, 42(3), 167-170.
  • Amaral, A. B., SILVA, M. V. D., & LANNES, S. C. D. S. (2018). Lipid oxidation in meat: mechanisms and protective factors–a review. Food Science and Technology, 38, 1-15.
  • Anonim (2002). Et ve Et Mamülleri- Toplam Yağ Miktarı Tayini Tadil 1, TS 1744/T1, TSE Bakanlıklar/Ankara.
  • Anonim (2005). Application note: Column Selection for the Analysis of Fatty Acid Methyl Esters, Agilent Technolgoies, USA.
  • Aşçıoğlu, Ç. and Şevik, R. (2019) : The Effects Of Cookıng Methods On The Propertıes Of Beef Longıssımus Dorsı. Gıda, 44 (1): 173-183 doi: 10.15237/gida.GD18101.
  • Aydın R. (2005) : Conjugated linoleic acid: Chemical structure, sources and biological properties. Turk J Vet Anim Sci, 29, 189-195.
  • Badiani, A., Montellato, L., Bochicchio, D., Anfossi, P., Zanardi, E. and Maranesi, M. (2004) : Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method. Journal of Agricultural and Food Chemistry, 52, 5187–5194.
  • Bou, R., Guardiola, F., Grau, A., Grimpa, S., Manich, A., Barroeta, A., et al. (2001) : Influence of dietary fat source, a-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat. Poultry Science, 80, 800–807.
  • Bravo- Lamas, L., Barron, L. J. R., Farmer, L., Aldai, N. (2018) : Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain. Meat Sci 139, 231-238. doi: 10.1016/j.meatsci.2018.02.006.
  • Campo, M.M., Muela, E., Olleta, J.L., Moreno, L.A., Santaliestra-Pasias, A.M., Mesana, M.I., Sanudo, C. (2013). Influence of cooking method on the nutrient composition of Spanish light lamb. Journal of Food Composition and Analysis 31, 185-190, doi: 10.1016/j.jfca.2013.05.010.
  • Christie, W.W., Sébédio,J.L. and Juanéda,P: (2001) : A practical guide to the analysis of conjugated linoleic acid (CLA). Inform, 12, 147-152.
  • Cristina M.M. Alfaia, Susana P. Alves, Anabela F. Lopes, Maria J.E. Fernandes, Ana S.H. Costa, Carlos M.G.A. Fontes, Matilde L.F. Castro, Rui J.B. Bessa, José A.M. Prates, (2010) :Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Science 84 ,769–777
  • Çelebi, Ş. ve Kaya, A. (2008) : Konjuge Linoleik Asitin Biyolojik Özellikleri ve Hayvansal Ürünlerde Miktarını Artırmaya Yönelik Bazı Çalışmalar. Hayvansal Üretim 49(1): 62-68.
  • Djordjevic, J., Boskovic, M., Dokmanovic, M., Lazic, I., Ledina, T., Suvajdzic, B., &Baltic, M.(2016): Vacuum and Modified Atmosphere Packaging Effect on Enterobacteriaceae Behaviour in Minced Meat: Vacuum and Modified Atmosphere Packaging Effec, Journal of Food Processing and Preservation c. 41, s. 2,
  • Doulgeraki, A. I., Ercolini, D., Villani, F., & Nychas, G. J. E. (2012): Spoilage microbiota associated to the storage of raw meat in different conditions”, International Journal of Food Microbiology, c.157, sayı 2, ss. 130-141,
  • Dominguez, R., Gomez, M., Fonseca, S. and Lorenzo, J.M.(2014) :Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Science. 97:223-230.
  • Ercoşkun, H., Uğuz, Ş., Kıralan, M. (2005) : Konjuge Linoleik Asit. Gıda Mühendisliği Dergisi, 9. (19), 42-46.
  • Hartigh, J.L. (2019) : Conjugated Linoleic Acid Effects on Cancer, Obesity, and Atherosclerosis: A Review of Pre-Clinical and Human Trials with Current Perspectives. Nutrients 2019, 11, 370; doi:10.3390/nu11020370
  • Herzallah,S.M., Humeid,M.A., and Al-Ismail,K.M. (2005) : Effect of Heating and Processing Methods of Milk and Dairy Products on Conjugated Linoleic Acid and Trans Fatty Acid Isomer Content J. Dairy Sci. 88:1301–1310.
  • Hur, S.J., Ye, B.W., Lee, J.L., Ha, Y.L., Park, G.B. and Joo, S.T. (2004) : Effects of conjugated linoleic acid on color and lipid oxi¬dation of beef patties during cold storage. Meat Sci, 66, 771–775.
  • Juanéda, P., Pérrière, S.B., Sébédio, J.L. and Grégoire, S. (2003) : Influence of heat and refining on formation of CLA isomers in sunflower oil. Journal of the American Oil Chemists' Society volume 80, pages937–940.
  • Juarez , M.A., Brunton, M.N, Lynch, B., Troy, D.J. and Mullen, A.M. (2009) : Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition. Food Chemistry; 117: 393–397.
  • Juárez,M., Failla,S., Ficco,A., Pen,F.,Avilés,C and Polvillo,O.(2010): Buffalo meat composition as affected by different cooking methods. Food and Bioproducts Processing, 8 8, 145–148.
  • Kamal, B., Farid, M., Marianne,S., Marie-Laure,F., Mohamed,B., Caid-Hana, S. and Ahmed,E. (2019) : Effect of Cooking Methods on Fatty Acids Profile and Health Lipid Indices of Be-Ni-Guil Lamb Meat from Eastern Morocco. Journal of Applied Biological Sciences , 13 (3): 166-171. E-ISSN: 2146-0108 .
  • Kiralan,M., Yorulmaz,A. ve Ercoşkun,H. (2005) : Trans Yağ Asitler! Kaynakları ve İnsan Sağlığı Üzerine Etkileri. Gıda ve Yem Bilimi-Teknolojisi, 7, 52-64.
  • Kurban, S. ve Mehmetoğlu, İ. (2006) : Konjuge Linoleik Asit Metabolizması ve Fizyolojik Etkileri, Türk Klinik Biyokimya Derg., 4(2), 89-100.
  • Lehnen, T.E., da Silva, M.R., Camacho, A., Marcadenti, A. and Lehnen, A.M. (2015) : A review on effects of conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism. Journal of the International Society of Sports Nutrition. 12(1):12–36.
  • Li, Y., Li, C., Zhao, F., Lin, X., Bai, Y., Zhou, G. (2016) : The effects of long-duration stewing combined with different cooking and heating methods on the quality of pork belly. J Food Process Pres 40, 94-102, doi: 10.1111/jfpp.12587.
  • Lorenzo, J.M., Cittadini, A., Munekata, P.E. and Dominguez, R. (2015) : Physicochemical properties of foal meat as affected by cooking methods. Meat Sci 108, 50-54, doi: 10.1016/j.meatsci.2015.05.021.
  • Maranesi, M., Bochiccio, D., Montellato, L., Zaghini, A., Pagliuca, G., & Badiani, A. (2005) : Effect of microwave cooking or broiling on selected nutrient contents,fatty acid patterns and true retention values in separable lean from lamb rib loins, with emphasis on conjugated linoleic acid. Food Chemistry, 90, 207–218.
  • Mulvihill B. (2001) : Ruminant meat as a source of conju¬gated linoleic acid (CLA). Nutr Bull, 26, 295–299.
  • Nikmaram, P., Yarmand, M.S., Emamjomeh,Z. and Darehabi,H.K. (2011) : The effect of cooking methods on textural and microstructure properties of veal muscle (Longissimus dorsi). Glob. Vet. 6: 201-207.
  • Oliveira, E. A., Sampaio, A.A.M., Henrique, W., Pivaro, T.M., Rosa, B.L. and Fernandes, A.R.M. (2015) : Chemical and fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources. Acta Sci. Anim. Sci. 37: 187-194.
  • Oz, F., Aksu, M.I. and Turan, M. (2017) : The effects of different cooking methods on some quality criteria and mineral composition of beef steaks. J Food Process Pres 41, 1-10, doi:10.1111/jfpp.13008.
  • Park,Y. and Pariza, M. W. (2007) : Mechanisms of body fat modulation by conjugated linoleic acid (CLA). Food Res Int 40(3), 311–323.
  • Pattanayak, S. (2019) : Trans-Fats of Processed And Frıed Foods -A Choıce for Taste or Serıous Health Problems? Explor Anim Med Res.,Vol.9, Issue - 1, p. 5-14.
  • Rant, W., Radzik-Rant,A., Świątek, M., Niżnikowski, R., Ślęzak, M., Szymańska, Z. and Morales-Villavicencio, A. (2019) : The effect of cooking method on the physico-chemical characteristics and fatty acid composition in lamb longissimus dorsi muscle. Emirates Journal of Food and Agriculture. 31(2): 118-124 doi: 10.9755/ejfa.2019.v31.i2.1914.
  • Roach; A.G., Magdi, M., Mossobaa,M., Yurawecza, M.P. and Kramer,K.G. (2002) : Chromatographic separation and identification of conjugated linoleic acid isomers, Analytica Chimica Acta 465, 207–226
  • Sarries, M.V., Murray, B.E., Moloney, A.P., Troy. D. and Beria¬in, M.J. (2009) : The effect of cooking on the fatty acid com¬position of longissimus muscle from beef heifers fed ra¬tions designed to increase the concentration of conjuga¬ted linoleic acid in tissue. Meat Sci, 81, 307–312.
  • Schmid,A., Collomb,M.Sieber,R.Bee,G. (2006) : Congutated linoleic acid in meat and meat product : A rewiew Meat Sci., 73, 29-41.
  • Serra, A., Mele, M., Comba, F., Conte, G., Buccio¬ni, A. And Secchiari, P. (2009) : Conjugated linoleic acid (CLA) content of meat from three muscles of Massese suck¬ling lambs slaughtered at different weights. Meat Sci, 81, 396–404.
  • Serrano, A., Librelotto, J., Cofrades, S., Sánchez-Muniz, F. J., & Jiménez-Colmenero, F. (2007) : Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method. Meat Science, 77(3), 304–313.
  • SPSS (2019) : Statistical Package fof the Social Sciences 25.0 Chicago, IL, USA, SPSS Inc.
  • Steinhart,H., Rickert,R., Winkler, K. ((2003) : Identification and Analysis of Conjugated Linoleic Acid Isomer (CLA), Eur J Med Res. 8, 370-2.
  • Suresh,D., Kalpana,S. and Baswa,P.R. (2018) : Estimation of Conjugated Linoleic Acid (CLA) Content in Ruminant Meat and Fats. Journal of Meat Science, 13(2), 30-33. DOİ : 10.5958/2581-6616.2018.00017.8.
  • Wang, Y. and Jones, P. J. (2004) : Dietary conjugated linoleic acid and body composition. Am J Clin Nutr., 79,1153-8.
  • Yang, L., Leung, L. K., Huang, Y., & Chen, Z. Y. (2000) :Oxidative stability of conjugated linoleic acid isomers. Journal of Agricultural and Food Chemistry, 48(8), 3072–3076.
  • Zarow,M.F., Koronowicz, A., Szymczyk,B., Kopec, R.B. and Leszczynska,T. (2017) : Effect of dietary conjugated linoleic acid (CLA) and thermal processing on fatty acid composition of enriched chicken meat. J. Anim. Feed Sci., 26(3):236–246, doi.org/10.22358/jafs/76184/2017.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Bülent Nazlı 0000-0002-1472-4961

Halime Pehlivanoğlu 0000-0003-3138-9568

Bilal Çakır 0000-0003-2168-3667

Muhammed Çağlar 0000-0002-5270-6756

Chi-ching Lee 0000-0003-1588-0648

Erken Görünüm Tarihi 26 Temmuz 2022
Yayımlanma Tarihi 31 Ağustos 2022
Yayımlandığı Sayı Yıl 2022 Sayı: 38

Kaynak Göster

APA Nazlı, B., Pehlivanoğlu, H., Çakır, B., Çağlar, M., vd. (2022). Investigation of the Effect of Different Cooking Methods on Conjugated Linoleic Acids in Red Meat. Avrupa Bilim Ve Teknoloji Dergisi(38), 40-46. https://doi.org/10.31590/ejosat.1099995