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

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 reson...

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Bibliographic Details
Published in:Meat science 2012-05, Vol.91 (1), p.79-87
Main Authors: Clerjon, S., Kondjoyan, A., Bonny, J.M., Portanguen, S., Chevarin, C., Thomas, A., Bauchart, D.
Format: Article
Language:English
Subjects:
Adsorption
Animal Feed - analysis
Animals
Biological and medical sciences
Cattle
Cooking - methods
Diffusion
Diffusion Weighted Imaging
Fat industries
Fatty acid composition
Fatty Acids - analysis
Food and Nutrition
Food industries
Frying process
Fundamental and applied biological sciences. Psychology
Life Sciences
Linseed Oil - administration & dosage
Magnetic Resonance Imaging
Meat
Meat - analysis
Meat and meat product industries
Models, Chemical
MRI
Olive Oil
Plant Extracts - administration & dosage
Plant Extracts - chemistry
Plant Oils - chemistry
Polyphenols - administration & dosage
Surface Properties
Thermal modeling
Vitamin E - administration & dosage
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Summary: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°C and 180°C. Frying oil penetration was quantified by computing oil signal profiles from 3D DWI. Oil penetration was deeper at 180°C (5mm) than at 130°C (2.5mm), consistent with oil penetration processes. Oil penetration evaluated with DWI was correlated (R²=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. ► We examine changes in beef fatty acids content during pan frying. ► Diffusion-weighted magnetic resonance well images frying oil penetration. ► Frying olive oil comes in deeper at 180°C than at 130°C (same treatment time). ► Frying oil determines fatty acids composition in the first millimeters of fried meat.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.12.009