World Applied Sienes Journl 17 (Towrds the Treility of Hll nd Thoyyin Applition): 29-33, 212 ISSN 1818-4952 IDOSI Pulitions, 212 Effet of Grilling nd Rosting on the Ftty Aids Profile of Chiken nd Mutton 1 2 1 2 A.R. Alin, A.H. Nurul Mwddh, A. Siti Mshitoh, Z.H. Shzmwti, 2 2 1 M.S. Nurulhud, H.S. Ummi Syuhd nd A.K. Imtinn 1 Institute of Hll Reserh nd Mngement, Universiti Sins Islm Mlysi, Bndr Bru Nili, 718 Nili, Negeri Semiln, Mlysi 2 Fulty of Siene nd Tehnology, Universiti Sins Islm Mlysi, Bndr Bru Nili, 718 Nili, Negeri Semiln, Mlysi Astrt: The effet of grilling nd rosting using mirowve oven on ftty id profile of hiken nd mutton met ws investigted. The lipid ontent (grvimetri method) nd ftty ids omposition (gs hromtogrphy) were nlyzed in three different tretments nd pplied on these mets in four replites nd two thes. Cooking losses, internl temperture rehed y met nd, onsequently, totl lipids, inresed diretly with the ooking time nd temperture used. Cooked hiken met hd lower proportion of monounsturted ftty ids (MUFA), polyunsturted ftty ids (PUFA) nd sturted ftty ids (SFA) thn ooked mutton met. PUFA/SFA rtio deresed in hiken met nd inresed in mutton met y heting. Chiken met presents more fvorle ftty ids profile thn in mutton met. This study implies the gret hoie for onsumer to hoose the helthier met in etter wy of ooking. It is reommended tht other reserhers should study on the nutritionl vlue of hiken nd mutton with other different ooking methods to otin etter omprison dt. Key words: Grilling Rosting Ftty ids profile Chiken Mutton INTRODUCTION primry trgets for diet redution [5]. Ruminnt met provides vlule mount of PUFA, nmely n-3 ftty Met is the musles of nimls, inluding the orgn ids, for the humn diet [6]. Nutrition-wise the low nd glnds. Met lso inludes the flesh of poultry nd PUFA/SFA nd high n-6/n-3 rtios of some mets fish [1]. In generl, met ontins 6-8% of wter, 15-25% ontriute towrds the imlne in the ftty id intke of protein nd other omponents. Met lso ontins high of tody s onsumers [7]. Mny ftty ids re lost during holesterol, ft nd SFA nd less unsturted ftty id the ooking proess. Thus, the ojetive of this study is [2]. The ftty ids in met re loted minly in dipose to identify ftty id profiles in hiken nd mutton with tissue, ommonly termed s ft. This hs role in different ooking methods. providing voltile degrdtion produts during ooking nd ontriuting towrd texture nd juiiness in met. The MATERIALS AND METHODS softness/hrdness of ft, whih is gretly influened y ftty id omposition, ffets vrious properties [3]. Smple Preprtion: Chiken nd mutton met were Chnges in ftty id omposition n ffet ll these purhsed from lol shop. spets of met qulity [4]. Ft ontent nd ftty id omposition of met fmous re of onern mong Cooking Tretments: Grilling nd rosting ws done onsumers euse of their link towrds the nutritionl using mirowve oven. Grilling ws performed t 23 C vlue nd helth. SFA nd trns fts hve een for 2 minutes. Rosting ws performed t 19 C for 25 reognized y the interntionl dietry uthorities s minutes. Corresponding Author: A.R. Alin, Institute for Hll Reserh nd Mngement (IHRAM), Universiti Sins Islm Mlysi (USIM), 718, Bndr Bru Nili, Negeri Semiln, Mlysi. Tel: +619-262367, E-mil: lin@usim.edu.my. 29
World Appl. Si. J., 15 (Towrds the Treility of Hll nd Thoyyin Applition): 29-33, 211 Determintion of Ftty Aid Methyl Ester (FAME) Lipid Extrtion: Lipid ws extrted using the Hr nd Rdin [8] method with minor modifitions. For eh tretment, 3 g of smple (rw, grilled nd rosted) with four replites for hiken nd mutton were weighed into 5 ml of srew-on p plsti entrifuge ottles. 18 ml of 3:2 mixture (vol/vol) of hexne nd isopropnol were dded into the entrifuge ottle nd were homogenized vigorously using vortex for 2 mins. Then, 12 ml of 6.67% (w/v) queous solution of sodium sulphte (freshly prepred) ws dded to the rw smple nd ooked smples homogente respetively. After tht, the tues were gently shken for 3 s nd entrifuged t 4 rpm for 3 mins t 1 C. The superntnt orgni lyer ws siphoned off nd olleted in eker. The lipid extrtion proedure ws repeted for three times to the residue for omplete lipid extrtion. Hexne ws evported. Then, the totl lipid ontent ws weighed nd susequently derivtized y using 5.4 M sodium methoxide with 3 % of methnol. Derivtiztion of Ftty Aid to FAME: Lipid smples were onverted to their onstituent ftty id methyl esters ording to the method of Timm [9] nd Bkr et l. [1]. Extrted lipid smple ws diluted in 4 ml of hexne followed y the ddition of sodium methoxide sed on the weight of lipid. The mixture ws shken y vortex for 1 seonds nd left for 3 minutes until seprtion of two phses ourred. The top lyer whih ws FAME ws filtered through.45ìm syringe filter, entrifuged for 3 mins t 13, rpm nd the superntnt ws trnsferred into 2 ml vil efore proeeding to the gs hromtogrphy (GC) nlysis. Determintion of FAME y GC: Anlysis of FAME ws nlyzed with GC (Agilent tehnologies 789A), equipped split injetor (5:1), HP-88 olumn nd quntified y flme ioniztion detetor. The GC onditions were s follows: injetion port temperture ws 25 C; flme ioniztion detetor temperture will e 28 C. Oven temperture progrm ws set t n initil temperture of 12 C for 1 min, then rised to 175 C t 1 C/min nd held for 1 min, rised to 21 C t 5 C/min nd held t 21 C for 5 min nd gin the temperture ws rised to 23 C t 5 C/ min nd held for 5 min. The rrier gs or moile phse ws helium. The olumn flow rte ws 1.9 ml/min. In the detetor, helium gs flowed t 3 ml/min. The smple size injet for eh nlysis ws 1 ìl. Compounds were identified y omprison with the TM retention times of known stndrds, Supelo 37 omponent FAME [11]. Sttistil Anlysis: A one-wy nlysis of vrine (ANOVA) ws pplied on the dt. The softwre tht ws used ws Sttistil Anlysis Softwre (SAS) Enterprise Guide 4.3. RESULTS AND DISCUSSION Physil Anlysis Totl Lipid, Cook Loss nd Internl Temperture: The result of totl lipid (TL), ook loss (CL) nd internl temperture (IT) for hiken met re shown in Tle 1 ove. Totl lipid of ll smples showed signifint differenes (p <.5) mong ll the tretments. The ook loss indited signifint differenes mong the tretments (rw < rosting < grilling). The finl internl tempertures rehed were signifintly different (p <.5) mong the ooking proesses (rw < rosting < grilling). Totl lipids of ll smples were signifintly different (p <.5) mong ll the tretments in mutton. The ook loss show very signifint different mong the tretments (rw < rosting < grilling). The finl internl tempertures rehed were signifintly different (p <.5) mong the ooking proesses. Alfi et l. [12] reported there were signifint differenes (p <.5) of totl lipid ontent in tretments. Sinsury et l. [13] reported tht ft ontent inresed during ooking. This ft seems to e orret for ll two ooking methods pplied in this study lthough there no signifint different etween method of ooking for mutton met. When using mirowve, the wter nd ook losses tend to e high due to no rust formtion ours during mirowve ooking [14]. Aording to S nhez-muniz nd Bstid [15], proper rust formtion prevents exessive dryness nd fttening during ooking. Cooking losses were minly due to wter nd ft loss during heting of food. These losses depend on the mss trnsfer proess during therml tretment [14, 16, 17], whih in turn is influened y the hrteristis of the ooking proedure nd of the met systems. Some uthors hve reported inresed ooking loss s the ft ontent inreses [18, 19], ut others hve reported no suh findings [2, 21]. Gri-Segovi et l. [22] oserved tht hnges in ooking losses tended to e liner with time, with n inresing finl temperture. Tht the inresing finl internl temperture where grilling more higher thn rosting my resulted in greter ooking losses, s more moisture hd een lost y evportion, during proessing. 3
World Appl. Si. J., 15 (Towrds the Treility of Hll nd Thoyyin Applition): 29-33, 211 Tle 1: Sores Men (men ± SDE) for Totl Lipid, Cook Loss nd Internl Temperture for Chiken nd Mutton Chiken Mutton ------------------------------------------------------------------------------- ----------------------------------------------------------------------------------- Tretment TL (%) CL (g) IT ( C) TL (%) CL (g) IT ( C) Rw 5.533 ± 1.47 25 ± 2.751 ±.248 25 ± Grill 8.875 ± 1.538 16.8 ± 1.711 91 ± 1.69 1.41 ± 1.163 2.292 ± 1.89 8.5 ± 1.64 Rost 4.71 ± 1.623 8.6 ± 1.78 85.5 ± 1.64 7.494 ± 1.111 14.12 ± 1.419 75 ± 1.69 -: different supersript letter indite the signifint different (p<.5) men within row. (n=8 for eh tretments) Physil nlysis nlyzed: TL, totl lipid; CL, ook loss; IT, internl temperture Tle 2: Sores Men (men ± SDE) for Different Tretment (R, G, RT) nd Ftty Aids for Chiken nd Mutton Met Chiken Mutton ---------------------------------------------------------------------------------- --------------------------------------------------------------------------- Ftty id Rw Grill Rost Rw Grill Rost DHA.1 ±.5.14 ±.2.29 ±.33 EPA.25 ±.27.42 ±.47 Erui 1.5 ±.3.58 ±.6.37 ±.1.18 ±.16 1.31 ±.25 1.8 ±.9 LA.99 ±.8.45 ±.2.72 ±.7 3.87 ±.34 5.72 ±.94 3.26 ±.82 GLA.24 ±.5.4 ±.7.2 ±.6 ALA 1.58 ±.43.29 ±.27.24 ±.8.26 ±.2 1.31 ±.4.93 ±.97 DGLA.18 ±.1.3 ±.8.12 ±.13.1 ±.3 OA.16 ±.9.36 ±.5 1. ±.77.34 ±.97 MUFA 3.37 ±.27 2.52 ±.3 2.25 ±.59 3.92 ±.33 13.82 ± 1.38 4.14 ±.39 PUFA 3.18 ±.43.88 ±.9.98 ±.11 4.13 ±.53 7.71 ± 1.59 4.93 ±.45 SFA 2.33 ±.88 1.31 ±.6 1.31 ±.9 3.13 ±.11 13.88 ± 1.81 2.39 ±.82 PUFA/SFA 1.61 ±.4 1.24 ±.17.96 ±.5 1.24 ±.21.76 ±.5 2.27 ±.73 Cis 1.25 ±.73.61 ±.7 1.1 ±.26 4.87 ±.45 15.4 ± 1.33 4.29 ±.26 Trns.17 ±.19 1.99 ±.36 n-6/n-3.4 ±.4.5 ±.54 -: different supersript letter indite the signifint different (p <.5) men within row. (n=8 for eh tretments) Arevition used for ftty id: DHA-dooshexnoi id; EPA-eiospentnoi id; LA-linolei id; GLA- -linoleni id; ALA- -linoleni id; DGLAdihomo- -linoleni id; OA-olei id; MUFA-monounsturted ftty id; PUFA-polyunsturted ftty id; SFA-sturted ftty id The Effet of Tretments nd Type of Mets on Ftty Aid The Effet of Tretments on Mutton Mets: Ftty Profile the Effet of Tretments on Chiken Met: Ftty id omposition in rw nd ooked smples of shoulder id omposition in rw nd ooked smples of thigh ut ut from mutton met is listed in Tle 2. In summrize ll from hiken met is listed in Tle 2. There is no trns ftty ids shown signifint differenes (p <.5) mong ftty id in met for ll tretments in this study. tretments exept for PUFA. There is more is ftty id The mjor FAs in grilling nd rosting tretments, thn trns ftty id in mutton met for ll tretments. were MUFA > SFA > PUFA respetively. All the ooking Grilling tretment gve higher results in ll ftty ids. methods hd moderte impt on the ftty id profile of High temperture enhne the oxidtion proess nd this hiken, with the ontent of 6 of the 8 FA nlyzed n een seen in PUFA hving the lowest result thn ffeted (p <.5) y the therml tretments. Some FA, MUFA nd SFA. nmely DHA nd OA, were signifintly higher (p <.5) The mjor Fs in rosting tretment for overll in ooked met smples thn in the rw met. FAs, were PUFA > MUFA > SFA. All the ooking In ontrst, the perentges of erui, GLA, LA, ALA methods hd moderte impt on the ftty id nd DGLA deresed signifintly (p <.5) in ooked profiles of hiken, with the ontent of 5 of the 8 FA ompred to rw hiken. There is no EPA in ll nlyzed ffeted (p <.5) y the therml tretments whih ws opposite with study tht hd een tretments. Some FAs, nmely DHA, EPA, erui id, done y de Almeid et l. [23]. LA, ALA nd DGLA, were signifintly higher (p <.5) PUFA to SFA rtio ws not tht signifintly ffeted in ooked met smples thn in the unooked met y het proessing. These results greed with other ontrol. In ontrst, the perentges of OA deresed uthors who quntified some FA of thighs nd oserved signifintly (p <.5) in ooked hiken ompred similr redution in FA [24, 25]. to rw met. 31
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