Department of Food Sciences, Laboratory of Food Analysis, FARAH - Veterinary Public Health, University of Liège B43bis Bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
Department of Animal Production, Biostatistics, Bioinformatics, Economics and Animal Selection, FARAH - Sustainable animal production, University of Liège B43bld de Colonster 20, Sart-Tilman, B-4000, Liège, Belgium.
Food Sci Nutr. 2015 Mar;3(2):140-52. doi: 10.1002/fsn3.197. Epub 2014 Dec 30.
The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.
为了评估非常容易氧化的 n-3 脂肪酸在储存或烹饪过程中的稳定性，本研究测定了富 n-3 的（哥伦布）比利时鸡蛋和猪肉中的脂肪酸（FA）谱。在标准鸡蛋或猪肉中，不添加烹饪油的情况下，储存或烹饪后其脂肪酸谱没有变化，储存后的哥伦布鸡蛋和猪肉也是如此。一些烹饪过程（鸡蛋在蛋奶沙司中、肉在烤箱中）会导致哥伦布鸡蛋或猪肉中的 n-3 脂肪酸略有显著损失（蛋奶沙司中烹饪的鸡蛋中的脂肪损失 11.1%，而 rawColumbus™鸡蛋中的脂肪损失 15.3%；烤箱中烹饪的肉中的脂肪损失 11.0%，而 rawColumbus™肉中的脂肪损失 11.6%）。正如预期的那样，当用烹饪油烹饪哥伦布猪肉时，其脂肪酸谱会根据所用脂肪的性质而发生变化。
