Janiszewski Piotr, Grześkowiak Eugenia, Lisiak Dariusz, Borys Bronisław, Borzuta Karol, Pospiech Edward, Poławska Ewa
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warszawa, Poland.
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warszawa, Poland.
Meat Sci. 2016 Jan;111:161-7. doi: 10.1016/j.meatsci.2015.09.006. Epub 2015 Sep 21.
The research was carried out on 32 crossbred pigs of Polish Large White × Danish Landrace with Duroc and 80 rams, crossbreds of the Prolific-Dairy Koludzka Sheep with the Ile de France, a meat sheep. The fodder for the animals was enriched with the unsaturated fatty acids originated mainly from linseed and rapeseed oils. The fatty acid profile was determined in cooked longissimus lumborum, roasted triceps brachii and raw ripened rump from pigs as well as in grilled lambs' legs and their corresponding raw materials. Roasting caused the most pronounced increase of the saturated fatty acids and decrease in the polyunsaturated fatty acids of heated pork muscles. The smallest changes were observed in grilled lamb legs. The heating processes applied in this study, in most cases, did not cause essential changes in the indices of pro-health properties of fatty acid, therefore meat in the majority fulfil the latest recommendations of EFSA and FAO/WHO according to human health.
该研究以32头波兰大白猪×丹麦长白猪与杜洛克猪的杂交猪以及80只公羊为对象，这些公羊是高产乳用科卢德茨卡羊与肉用品种法兰西岛羊的杂交后代。动物饲料富含主要源自亚麻籽油和菜籽油的不饱和脂肪酸。测定了猪的熟腰大肌、烤肱三头肌和生熟臀肉以及烤羊腿及其相应原材料中的脂肪酸谱。烤制使加热猪肉肌肉中的饱和脂肪酸增加最为显著，多不饱和脂肪酸减少。烤羊腿中观察到的变化最小。本研究采用的加热过程在大多数情况下并未导致脂肪酸有益健康特性指标发生实质性变化，因此大多数肉类符合欧洲食品安全局（EFSA）以及联合国粮食及农业组织/世界卫生组织（FAO/WHO）关于人类健康的最新建议。
