Myers S J, Harris N D
J Am Diet Assoc. 1975 Sep;67(3):232-4.
This study was conducted to investigate the effects of microwave energy and conventional heating on the fatty acid composition of meats and poultry. Data on weight loss and cooking time with both heat treatments are reported. Gas-liquid chromatographic data of the methyl esters of myristic, palmitic, stearic, oleic, linoleic, and linolenic acids revealed no significant difference between fatty acid composition as a result of heat treatment. Decreases in fatty acids appeared to be mainly due to a change in oleic acid. Poultry appeared to be the species most affected by heat treatment. Cooking times were much shorter for the electronic method and varied among species. No significant difference was found in weight loss as a result of treatment of beef or pork. Poultry weight losses were greater for the conventional method.
本研究旨在调查微波能量和传统加热对肉类和禽类脂肪酸组成的影响。报告了两种热处理方式下的失重数据和烹饪时间。肉豆蔻酸、棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸甲酯的气液色谱数据显示，热处理后脂肪酸组成没有显著差异。脂肪酸的减少似乎主要是由于油酸的变化。禽类似乎是受热处理影响最大的物种。电子方法的烹饪时间短得多，且因物种而异。牛肉或猪肉处理后的失重没有显著差异。传统方法处理的禽类失重更大。
