Abstract
Conjugated linoleic acid (CLA) has various physiological effects, such as anticarcinogenesis, immune modulation, reducing fat mass in overweight people, and lowering serum cholesterol.One of the CLAs is cis-9, trans-11-octadecadienoic acid that is usually found in meat, milk and the resulting dairy products of ruminants, and that the quantity increases by certain types of heat treatments.
In this research, we examined the quantity of c-9, t-11 CLA in beef baked or steamed at various temperatures and periods.Next, we examined the change in the quantity of CLA and some of the main fatty acids in beef in the cook-chill system.The results are as follows.
1.We examined the quantity of c-9, t-11 CLA in beef baked or steamed (heating for 1 minute after reaching a 75°C central temperature).The quantity of c-9, t-11 CLA in the baked beef was significantly increased over the raw beef (p<0.05), but not significantly in the steamed beef.In the baked beef, the actual increase based on the raw beef was 28.0%.
2.During baking, c-9, t-11 CLA was found in greater quantities when the meat was cooked at higher temperatures, than observed after longer heating times.However, the increasing amount of c-9, t-11 CLA was reduced by too much heating.
3.As for the quantity of c-9, t-11 CLA in the cook-chill system, no change was observed during chilled storage.
