首页|Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India
Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India
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NSTL
Elsevier
The effects of thermal processing/canning and storage on fatty acids (FAs) contents and cholesterol oxidation of traditional low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India were studied. Goshtaba is a restructured traditional meat product of J & K; India prepared from meat emulsion with added fat (20-30%), salt, spices and condiments and cooked in the curd based gravy. The FAs composition i.e. SFAs, MUFAs, PUFAs and TFAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The dominant FAs were C16:0 (palmitic acid) and C18:0 (stearic acid) among SFAs, C18:1n9 (n-9-oleic acid) among MUFAs, C18:2n6 (n-6- linoleic acid) followed by C18:3n3 (n-3-alpha linolenic acid) among PUFAs and C18:1t11 (vaccenic acid) among the TFAs in all products. The cholesterol content decreased significantly after thermal processing in all products (P < 0.05) and maximum decrease was observed in high-fat goshtaba (HFC). During storage significant decrease was observed in cholesterol up to 6th month, thereafter showed non-significant difference. The cholesterol oxidation products (COPs) determined were 7-beta-OH ch, 5-ch-3 beta-ol-7 one and 25-OH-ch. After, thermal processing two COPs (7-beta-OH-ch and 5-ch-3 beta-ol-7-one) were produced in all goshtaba products. During storage there was formation of 25-OH-ch, increase in 7-beta-OH-ch and decrease in 5-ch-3 beta-ol-7-one and maximum levels were observed in HFC. The results concluded that processing and storage had no significant effect on the FAs composition of all goshtaba products including HFC. However, maximum reduction in cholesterol and formation of COPs were observed in HFC and might be due to the large surface exposure of fat.
NSTL
Elsevier
