Matches in SemOpenAlex for { <https://semopenalex.org/work/W2089823669> ?p ?o ?g. }
Showing items 1 to 88 of
88
with 100 items per page.
- W2089823669 endingPage "734" @default.
- W2089823669 startingPage "726" @default.
- W2089823669 abstract "Abstract The goal of this study was to determine how deep-fat frying in olive oil (OO), sunflower oil (SO), butter (BT) or pig lard (PLD) affected the colour, lipid oxidation, coloured products from Maillard reaction and fatty acid composition of intramuscular fat of fried pork loin chops. Instrumental colour significantly changed with frying and type of culinary fat. Frying pork loin chops caused a significant increase in lipid oxidation index, measured as TBA-RS, in all samples except for butter-fried pork loin chops. Differences in the absorbances at 420 nm of coloured material extracted with different solvents were significantly affected by the kind of culinary fat used for frying. Absorbances at 420 nm of methanol extracted coloured materials (ECM) were significantly higher in OO fried samples than in BT ones, while absorbances at 420 nm of acetone ECM were significantly higher in PLD loin chops than in samples fried in the two vegetable oils –OO and SO–. Frying significantly modified fatty acid profiles of neutral lipids (NL) and free fatty acids (FFA) fractions, and slightly altered polar lipids (PL). Regarding NL composition, fatty acid composition of the samples fried with PLD did not differ markedly from that of raw loin chops. However, C12:0, C14:0 and C16:0 fatty acids increased 11, 2.6 and 1.1-fold (11, 47 and 289 g kg −1 , respectively) in pork loin chops fried in BT. In samples fried in OO, oleic acid (C18:1 n-9) increased 1.4-fold (591 g kg −1 ), while linoleic acid (C18:2 n-6) increased 3.8-fold (313 g kg −1 ) in samples fried in SO. FFA profiles also reflected fatty acid profile of culinary fat. Lauric acid and total saturated fatty acids percentages significantly increased in BT loin chops. Besides linoleic acid percentages significantly rose in samples fried in SO." @default.
- W2089823669 created "2016-06-24" @default.
- W2089823669 creator A5012147947 @default.
- W2089823669 creator A5051008340 @default.
- W2089823669 date "2005-11-01" @default.
- W2089823669 modified "2023-10-17" @default.
- W2089823669 title "Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat" @default.
- W2089823669 cites W129616084 @default.
- W2089823669 cites W1853850926 @default.
- W2089823669 cites W1996683912 @default.
- W2089823669 cites W1999062980 @default.
- W2089823669 cites W1999985087 @default.
- W2089823669 cites W2010353672 @default.
- W2089823669 cites W2010937591 @default.
- W2089823669 cites W2016143766 @default.
- W2089823669 cites W2029567096 @default.
- W2089823669 cites W2038054660 @default.
- W2089823669 cites W2038832916 @default.
- W2089823669 cites W2044412196 @default.
- W2089823669 cites W2057129789 @default.
- W2089823669 cites W2060881812 @default.
- W2089823669 cites W2067191879 @default.
- W2089823669 cites W2070017274 @default.
- W2089823669 cites W2070919416 @default.
- W2089823669 cites W2078947446 @default.
- W2089823669 cites W2091159752 @default.
- W2089823669 cites W2102267819 @default.
- W2089823669 cites W2110926048 @default.
- W2089823669 cites W2147076940 @default.
- W2089823669 cites W2152311269 @default.
- W2089823669 cites W2167208210 @default.
- W2089823669 cites W2167262376 @default.
- W2089823669 cites W2219583253 @default.
- W2089823669 cites W23081072 @default.
- W2089823669 doi "https://doi.org/10.1016/j.lwt.2004.09.005" @default.
- W2089823669 hasPublicationYear "2005" @default.
- W2089823669 type Work @default.
- W2089823669 sameAs 2089823669 @default.
- W2089823669 citedByCount "21" @default.
- W2089823669 countsByYear W20898236692013 @default.
- W2089823669 countsByYear W20898236692014 @default.
- W2089823669 countsByYear W20898236692015 @default.
- W2089823669 countsByYear W20898236692016 @default.
- W2089823669 countsByYear W20898236692021 @default.
- W2089823669 countsByYear W20898236692022 @default.
- W2089823669 countsByYear W20898236692023 @default.
- W2089823669 crossrefType "journal-article" @default.
- W2089823669 hasAuthorship W2089823669A5012147947 @default.
- W2089823669 hasAuthorship W2089823669A5051008340 @default.
- W2089823669 hasConcept C124952713 @default.
- W2089823669 hasConcept C142362112 @default.
- W2089823669 hasConcept C185592680 @default.
- W2089823669 hasConcept C2777449483 @default.
- W2089823669 hasConcept C2778004101 @default.
- W2089823669 hasConcept C2994476132 @default.
- W2089823669 hasConcept C31903555 @default.
- W2089823669 hasConcept C40231798 @default.
- W2089823669 hasConcept C55493867 @default.
- W2089823669 hasConceptScore W2089823669C124952713 @default.
- W2089823669 hasConceptScore W2089823669C142362112 @default.
- W2089823669 hasConceptScore W2089823669C185592680 @default.
- W2089823669 hasConceptScore W2089823669C2777449483 @default.
- W2089823669 hasConceptScore W2089823669C2778004101 @default.
- W2089823669 hasConceptScore W2089823669C2994476132 @default.
- W2089823669 hasConceptScore W2089823669C31903555 @default.
- W2089823669 hasConceptScore W2089823669C40231798 @default.
- W2089823669 hasConceptScore W2089823669C55493867 @default.
- W2089823669 hasIssue "7" @default.
- W2089823669 hasLocation W20898236691 @default.
- W2089823669 hasOpenAccess W2089823669 @default.
- W2089823669 hasPrimaryLocation W20898236691 @default.
- W2089823669 hasRelatedWork W1942476730 @default.
- W2089823669 hasRelatedWork W1961117263 @default.
- W2089823669 hasRelatedWork W2006866144 @default.
- W2089823669 hasRelatedWork W2041993457 @default.
- W2089823669 hasRelatedWork W2088620053 @default.
- W2089823669 hasRelatedWork W2104914821 @default.
- W2089823669 hasRelatedWork W2132541207 @default.
- W2089823669 hasRelatedWork W2402594553 @default.
- W2089823669 hasRelatedWork W3120186103 @default.
- W2089823669 hasRelatedWork W4223528333 @default.
- W2089823669 hasVolume "38" @default.
- W2089823669 isParatext "false" @default.
- W2089823669 isRetracted "false" @default.
- W2089823669 magId "2089823669" @default.
- W2089823669 workType "article" @default.