Investigation of Lipid Oxidation Markers in Hanwoo Deep Pectoralis Cooked Using Different Methods

D.T. Utama; H. Jeong; S.K. Lee

Investigation of Lipid Oxidation Markers in Hanwoo Deep Pectoralis Cooked Using Different Methods

In: 63rd International Congress of Meat Science and Technology

Authors:

D.T. Utama

D.T. Utama College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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H. Jeong

H. Jeong College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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, and

S.K. Lee

S.K. Lee College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; utama@kangwon.ac.kr

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Type:: Chapter

Pages:: 358–359

DOI:: https://doi.org/10.3920/9789086868605_155

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This study was aim to investigate the formation of lipid-oxidation related markers, such as hexanal, heptanal, malondialdehyde and free iron in Hanwoo (Korean native cattle) deep pectoralis muscles cooked in boiling water or oven roasted at 180 °C to final core temperature of 77 °C. Oven roasted samples had higher malondialdehyde content and released more free iron, hexanal and heptanal than the boiled samples did. Free iron and heptanal were positively associated with malondialdehyde content with Pearson’s correlation coefficients of 0.92 (P<0.001) and 0.70 (P<0.05), respectively. Oven roasting required longer cooking time than boiling to reach desired final core temperature thus increased the occurrence of lipid oxidation.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Investigation of Lipid Oxidation Markers in Hanwoo Deep Pectoralis Cooked Using Different Methods

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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