Cargando…

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Douny, Caroline, El Khoury, Rawad, Delmelle, Julien, Brose, François, Degand, Guy, Moula, Nassim, Farnir, Frédéric, Clinquart, Antoine, Maghuin-Rogister, Guy, Scippo, Marie-Louise
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2015
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4376408/ https://www.ncbi.nlm.nih.gov/pubmed/25838892 http://dx.doi.org/10.1002/fsn3.197

Ejemplares similares

Performances of local poultry breed fed black soldier fly larvae reared on horse manure
por: Moula, Nassim, et al.
Publicado: (2018)

Productive Performance and Egg and Meat Quality of Two Indigenous Poultry Breeds in Vietnam, Ho and Dong Tao, Fed on Commercial Feed
por: Nguyen Van, Duy, et al.
Publicado: (2020)

Survey on the presence of antibiotic residues in raw milk samples from six sites of the dairy pool of Niamey, Niger
por: Madougou, Amadou Morou, et al.
Publicado: (2019)

Monitoring Antibiotic Use and Residue in Freshwater Aquaculture for Domestic Use in Vietnam
por: Pham, Dang Kim, et al.
Publicado: (2015)

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
por: Cho, Min Guk, et al.
Publicado: (2017)

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
por: Honegger, Lauren T., et al.
Publicado: (2021)

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
por: Kim, I. S., et al.
Publicado: (2013)

Evaluation of the changes in composition of pork chops during cooking
por: Gaffield, Katelyn N, et al.
Publicado: (2020)

Mechanisms of cooking methods on flavor formation of Tibetan pork
por: Cheng, Lujie, et al.
Publicado: (2023)

Cooking with eggs & cheese.
Publicado: (1985)

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger
por: Boubacar Seydou, Ramatou, et al.
Publicado: (2019)

Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
por: Cauble, Reagan N., et al.
Publicado: (2021)

The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles
por: Duan, Shengnan, et al.
Publicado: (2023)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams
por: Veselá, Helena, et al.
Publicado: (2022)

Establishing a Belgian Nutrition Society (BNS): Filling the Void
por: Cani, Patrice, et al.
Publicado: (2009)

Correction: Establishing a Belgian Nutrition Society (BNS): Filling the Void
por: Cani, Patrice, et al.
Publicado: (2023)

Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat
por: Ni, Qianlin, et al.
Publicado: (2020)

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat
por: Chen, Yuhan, et al.
Publicado: (2023)

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
por: Anton, Dea, et al.
Publicado: (2019)

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
por: Rezler, Ryszard, et al.
Publicado: (2023)

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
por: Kim, Sung-Su, et al.
Publicado: (2022)

Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam
por: Dang-Xuan, Sinh, et al.
Publicado: (2018)

Chemical hazards in smoked meat and fish
por: Iko Afé, Ogouyôm Herbert, et al.
Publicado: (2021)

Effects of stinging nettle (Urtica dioica) powder on laying performance, egg quality, and serum biochemical parameters of Japanese quails
por: Moula, Nassim, et al.
Publicado: (2019)

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
por: del Pulgar, Jose Sanchez, et al.
Publicado: (2013)

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
por: Nethery, Taylor N., et al.
Publicado: (2022)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
por: Kim, Tae-Kyung, et al.
Publicado: (2018)

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
por: Lee, Choong-Hee, et al.
Publicado: (2016)

Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin
por: Jo, Kyung, et al.
Publicado: (2023)

Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing
por: Mustedanagic, Azra, et al.
Publicado: (2023)

Pork as a Source of Omega-3 (n-3) Fatty Acids
por: Dugan, Michael E.R., et al.
Publicado: (2015)

Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans
por: Bergamaschi, Monica, et al.
Publicado: (2023)

In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
por: Hur, Sun Jin, et al.
Publicado: (2014)

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
por: Min, Joong-Seok, et al.
Publicado: (2016)

Effects of Different Ionic Polysaccharides in Cooked Lean Pork Batters on Intestinal Health in Mice
por: Yu, Xia, et al.
Publicado: (2022)

Cooked Meats
por: Ferris, A. M.
Publicado: (1876)

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
por: Cauchie, Emilie, et al.
Publicado: (2020)

Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat
por: Gjerlaug-Enger, Eli, et al.
Publicado: (2015)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_3vb11la6qe287npj1ah50t9in0