Echegaray, Noemi published the artcileEffects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle, Product Details of C7H10N2, the main research area is Castanea Longissimus lumborum muscle cooking physicochem parameter pig; Chemical composition; Color parameters; Frying; Grilling; Lipid oxidation; Microwaving; Roasting; Texture.
Four treatments were used for cooking meat from both diets: roasting, grilling, frying and microwaving. Anal. of cooked meat included the proximate composition (moisture, protein, fat, and ash contents), color parameters (L, a, b), cooking loss, shear force, lipid oxidation and volatile compounds Overall, the cooking technique significantly affected the proximal composition, color parameters, cooking loss, TBARS and volatile profile of Longissimus thoracis et lumborum, whereas the shear force was not affected by the heat treatment. Frying was the technique that led to a greater presence of fat. Addnl., microwaved and fried samples presented the highest cooking losses. Regarding to the lipid oxidation, grilling and microwaving showed more neg. effects on the samples, while frying involved a lower presence of TBARS and hexanal contents. The major volatile compounds were aldehydes for all cooking methods except for the frying technique, which besides presented the lowest amount of total volatiles compounds With respect to the finishing diet, in general the use of chestnuts did not affect the chem. composition, color parameters, cooking loss and shear force of cooked Longissimus thoracis et lumborum. Nevertheless, a significant decrease in the TBARS value was found with the inclusion of this fruit in the finishing diet. At the same time, the use of chestnuts also affects the content of some volatile compounds such as heptanal and furan, 2-pentyl.
Food Research International published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Product Details of C7H10N2.