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Oil uptake by beef during pan frying: Impact on fatty acid composition

Abstract : Fat entering food during frying needs to be monitored to control the nutritional properties of the products: fat penetration and fatty acid (FA) composition. The large difference between the apparent diffusion coefficients of lipids and meat fibers allows the use of diffusion-weighted magnetic resonance imaging (DWI) to measure oil uptake profiles. This method, in association with analysis of FAs by gas-liquid chromatography. predicts nutritional changes. Beef samples from finishing cows given control feed or high FA supplemented feed were fried in olive oil at 130 degrees C and 180 degrees C. Frying oil penetration was quantified by computing oil signal profiles from 3D DWI. Oil penetration was deeper at 180 degrees C (5 mm) than at 130 degrees C (2.5 mm), consistent with oil penetration processes. Oil penetration evaluated with DWI was correlated (R-2=0.82) with biochemical analysis of FA composition. These results highlight the predominance of oil uptake over animal feed effects in the first millimeters of in-plane fried meat.
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https://hal.inrae.fr/hal-02650040
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Submitted on : Friday, May 29, 2020 - 1:02:10 PM
Last modification on : Tuesday, September 21, 2021 - 11:58:02 AM

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Sylvie Clerjon, Alain Kondjoyan, J.-M. Bonny, Stéphane Portanguen, Cyril Chevarin, et al.. Oil uptake by beef during pan frying: Impact on fatty acid composition. Meat Science, Elsevier, 2012, 91 (1), pp.79-87. ⟨10.1016/j.meatsci.2011.12.009⟩. ⟨hal-02650040⟩

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