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Type: Artigo
Title: New data on the total lipid, cholesterol and fatty acid composition of raw and grilled beef longissimus dorsi
Author: Bragagnolo, Neura
Rodriguez-Amaya, Délia B.
Abstract: Simultaneous analyses of total lipids, cholesterol and fatty acids were carried out on raw and grilled beef longissimus dorsi trimmed of external fat. Cholesterol was determined by high performance liquid chromatography and the fatty acids by gas chromatography. Mean total lipid (g/100 g) ranged from 2.1 to 2.6 for raw beef and 3.5 to 4.0 for grilled beef steaks. Cholesterol levels (mg/100 g) ranged from 40 to 43 for raw beef and 67 to 70 for grilled beef steaks. The main intramuscular fatty acids of the raw and grilled meat were 14:0, 16:0, 16: 1n7, 18:0, 18: 1n9, 18: 1n7 and 18:20. Grilled lean beef steaks had significantly higher contents of the principal fatty acids and most of the minor fatty acids. The higher values for the three components in the grilled meat were due to loss of moisture during grilling. There was no significant difference between the apparent and true retentions values, both indicating no significant loss or degradation of total lipids, cholesterol and fatty acids during grilling
metadata.dc.description.abstractalternative: Novos dados de lipídios totais, colesterol e ácidos graxos em carne bovina (longissimus dorsi) c ru a e grelhada. Análise integrada de colesterol, lipídios totais e composiçâo de ácidos graxos foi realizada em Longissimus dorsi de carne bovina crua e grelhada. O colesterol foi quantificado por cromatografía líquida de alta eficiência e os ácidos graxos por cromatografía gasosa. A média de lipídios totais (g/l 00g) variou de 2,1 a 2,6 na came cma e de 3,5 a 4,0 na came grelhada. O teor de colesterol (mg/100g) variou de 40 a 43 na came crua e de 67 a 70 na came grelhada. Os principáis ácidos graxos intramusculares foram C l4:0, C16:0, C 16:ln7, C18:0, C 18:ln9, C 18:ln7 e C18:2n6. A came grelhada apresentou valores significativamente maiores de ácidos graxos principáis e da maioria dos ácidos graxos minoritários. Os maiores valores obtidos nos très componentes na came grelhada foram devidos a perda da umidade durante o cozimento. Os valores de retençâo aparente e verdadeira nâo apresentaram diferença significativa, ambos indicando que nao houve perda ou degradaçâo significativa no conteúdo total de lipídios, colesterol e ácidos graxos durante o cozimento
Subject: Colesterol
Ácidos graxos
Country: Venezuela
Editor: Sociedad Latinoamericana de Nutrición
Rights: Fechado
Date Issue: 2003
Appears in Collections:FEA - Artigos e Outros Documentos

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