Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

Shan, Xue

doi:10.1590/0103-8478cr20190007

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FOOD TECHNOLOGY • Cienc. Rural 49 (5) • 2019 • https://doi.org/10.1590/0103-8478cr20190007 copy

Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

Influência do cozimento na composição de ácidos graxos fosfolipídos intramusculares do coelho inra

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of all of the cooked LD were within the recommended range. By analysis of partial least squares regression (PLSR), the microwaving treatment was more suitable in reserving UFA of intramuscular phospholipids from inra rabbit.

Key words:
Inra rabbit; cooking ways; intramuscular phospholipid fatty acids; composition; partial least squares regression

Authorship

Xue Shan ^*E-mail: yixuanchenglion@sina.com. *Corresponding author.

College of Biological Science and Technology, Minnan Normal University, 363000, Zhangzhou, PR, China. Minnan Normal UniversityChinaZhangzhou, PR, ChinaCollege of Biological Science and Technology, Minnan Normal University, 363000, Zhangzhou, PR, China.

http://orcid.org/0000-0002-3791-1161

E-mail: yixuanchenglion@sina.com. ^*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

I contributed for the conception and writing of the manuscript. I critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (2)
Tables (7)

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Figure 1
Comparison of degradation proportion of intramuscular fatty acids of Inra rabbit under different processing conditions.

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Figure 2
The PLSR correlation loadings plot for first two Principal Components (PCs), Main design variables: seven 0/1 indicator variables (raw material, three cooking methods and three processing levels), SFA/PUFA and SFA+MUFA value in the X-matrix and change in the composition of intramuscular phospholipid fatty acid in the Y-matrix. Ellipses represent r²=0.5 (50%) and 1.0 (100%).

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Table 1
The sample processing group.

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Table 2
The effect of processing conditions on the intramuscular lipid content of Inra rabbit^a,b.

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Table 3
The cooking loss (%) under different processing conditions^ab.

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Table 4
Effect of boiling conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

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Table 5
Effect of microwaving conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

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Table 6
Effect of Al foil-baking conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

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Table 7
The change of single major fatty acid effected by different cooking.

Figure 1 Comparison of degradation proportion of intramuscular fatty acids of Inra rabbit under different processing conditions.

Figure 2 The PLSR correlation loadings plot for first two Principal Components (PCs), Main design variables: seven 0/1 indicator variables (raw material, three cooking methods and three processing levels), SFA/PUFA and SFA+MUFA value in the X-matrix and change in the composition of intramuscular phospholipid fatty acid in the Y-matrix. Ellipses represent r²=0.5 (50%) and 1.0 (100%).

Table 1 The sample processing group.

Processing method	---------------------------------------------Heat treatment time (min)-----------------------------------------
	Level 1	Level 2	Level 3
boiling treatment	3	6	9
microwaving treatment (2450 MHz)	1	2	3
Al foil-baking treatment (180 ^oC)	5	10	15
The control group	------------------------------------------------------No processing----------------------------------------------

Table 2 The effect of processing conditions on the intramuscular lipid content of Inra rabbit^a,b.

Content	Cooking methods	Raw material	Level 1	Level 2	Level 3
	boiling	0.96±0.11c	2.05±0.08b	2.20±0.05b	2.98±0.05a
intramuscular lipid (cooked muscle %)	microwaving	0.96±0.11d	1.39±0.03c	2.09±0.04b	2.75±0.02a
	Al foil baking	0.96±0.11d	1.27±0.02c	1.92±0.06b	2.54±0.09a
	boiling	32.28±1.02a	29.67±0.94b	28.63±0.66b	26.91±0.92c
intramuscular phospholipid (total intramuscular lipid %)	microwaving	32.28±1.02a	31.07±0.69a	30.75±0.85a	28.54±0.70b
	Al foil baking	32.28±1.02a	30.69±0.66b	28.76±0.81c	26.43±0.53d
	boiling	0.31±0.03c	0.61±0.04b	0.63±0.03b	0.80±0.04a
intramuscular phospholipid (cooked muscle %)	microwaving	0.31±0.03d	0.43±0.01c	0.64±0.02b	0.81±0.02a
	Al foil baking	0.31±0.03d	0.39±0.01c	0.55±0.03b	0.67±0.03a
	boiling	1.24±0.03a	1.06±0.08b	0.84±0.04c	0.73±0.04d
intramuscular lipid (dry weight %)	microwaving	1.24±0.03a	1.11±0.03b	1.05±0.02c	0.94±0.03d
	Al foil baking	1.24±0.03a	0.97±0.02b	0.89±0.05c	0.78±0.04d

^aResults were expressed as means ± SE, data were means of three replicates (n=3).
^bValues in the same row with different letters were significantly different (P<0.05).

Table 3 The cooking loss (%) under different processing conditions^ab.

Cooking methods	Level 1	Level 2	Level 3
boiling	33.35±0.16c	36.18±2.09b	40.79±0.27a
microwaving	31.55±0.31c	38.75±2.35b	48.13±0.85a
foil baking	32.97±0.10c	35.15±1.86b	37.49±0.16a

^aResults were expressed as means ± SE, data were means of three replicates (n=3).
^bValues in the same row with different letters were significantly different (P<0.05).

Table 4 Effect of boiling conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

Fatty acids	Raw material	Level 1	Level 2	Level 3
C12:0^b	0.12±0.03a	0.12±0.01a	0.13±0.01a	0.15±0.02a
C14:0	0.60±0.17b	1.04±0.03a	1.10±0.04a	1.14±0.04a
C14:1	0.11±0.02a	0.08±0.01b	0.08±0.02b	0.07±0.01b
C15:0	1.81±0.22d	2.34±0.03c	3.13±0.02b	4.15±0.14a
C16:0	22.37±0.11d	23.05±0.06c	24.87±0.13b	26.04±0.08a
C16:1n-7	0.34±0.03a	0.25±0.04b	0.25±0.02b	0.31±0.05ab
C17:0	0.38±0.02c	0.45±0.03c	0.57±0.03b	0.78±0.08a
C17:1	0.92±0.07a	0.74±0.01ab	0.66±0.02b	0.64±0.06b
C18:0	12.56±0.13d	13.56±0.05c	14.52±0.06b	15.61±0.08a
C18:1n-9	15.01±0.03a	14.30±0.03b	13.86±0.03c	13.35±0.12d
C18:1n-7	1.00±0.03a	0.58±0.06b	0.26±0.06c	0.24±0.08c
C18:2n-6	22.67±0.02a	22.87±0.04b	22.64±0.06c	22.37±0.10d
C18:3n-3	0.48±0.02a	0.43±0.03ab	0.38±0.03b	0.32±0.03c
C20:0	0.11±0.03a	0.09±0.03a	0.09±0.01a	0.07±0.02a
C20:1n-9	0.18±0.06a	0.17±0.04a	0.16±0.02a	0.18±0.08a
C20:2n-6	1.19±0.02a	1.23±0.04a	0.84±0.06b	0.70±0.02c
C20:3n-6	1.26±0.03a	1.23±0.02a	0.80±0.05b	0.70±0.02c
C20:4n-6	9.72±0.14a	9.47±0.04b	8.27±0.04c	6.37±0.06d
C20:5n-3	4.60±0.04a	4.39±0.07b	4.09±0.06c	3.80±0.06d
C22:5n-3	2.34±0.02a	2.23±0.02b	2.01±0.02c	1.82±0.03d
C22:6n-3	1.40±0.03a	1.36±0.04a	1.29±0.03b	1.19±0.04c
SFA^c	37.96±0.11d	40.65±0.06c	44.42±0.08b	47.94±0.28a
PUFA	43.68±0.17a	43.23±0.02b	40.31±0.04c	37.28±0.04d
MUFA	18.36±0.18a	16.12±0.05b	15.27±0.04c	14.79±0.30d

^aResults were expressed as means ± SE, data were means of three replicates (n=3).
^bValues in the same row with different letters were significantly different (P<0.05).
^cSFA, total saturated fatty acids (C12:0, C14:0, C15:0; C16:0, C17:0, C18:0, C20:0); MUFA, total monounsaturated fatty acids (C14:1, C16:1n-7, C17:1, C18:1n-9, C18:1n-7, C20:1n-9); PUFA, total polyunsaturated fatty acids (C18:2n-6, C18:3n-3, C20:4n-6, C20:5n-3, C22:5n-3, C22:6n-3).

Table 5 Effect of microwaving conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

Fatty acids	Raw material	Level 1	Level 2	Level 3
C12:0^b	0.12±0.03a	-	-	-
C14:0	0.60±0.17c	1.04±0.03b	1.17±0.02ab	1.32±0.06a
C14:1	0.11±0.02a	0.07±0.02b	0.06±0.02b	0.06±0.02b
C15:0	1.81±0.22b	2.34±0.03a	2.42±0.02a	2.54±0.04a
C16:0	22.37±0.11d	23.02±0.02c	23.60±0.07b	24.47±0.05a
C16:1n-7	0.34±0.03a	0.25±0.04b	0.26±0.02b	0.32±0.03a
C17:0	0.38±0.02d	0.75±0.03c	0.83±0.04b	0.97±0.03a
C17:1	0.92±0.07a	0.74±0.01b	0.69±0.02bc	0.66±0.04c
C18:0	12.56±0.13d	13.56±0.05c	14.07±0.03b	14.82±0.03a
C18:1n-9	15.01±0.03a	14.30±0.03b	14.16±0.05c	13.91±0.03d
C18:1n-7	1.00±0.03a	0.58±0.06c	0.64±0.02c	0.77±0.02b
C18:2n-6	22.67±0.02a	22.86±0.05a	22.39±0.06a	21.69±0.06a
C18:3n-3	0.48±0.02a	0.43±0.03a	0.35±0.02b	0.22±0.03c
C20:0	0.11±0.03b	0.07±0.01b	0.11±0.02b	0.18±0.03a
C20:1n-9	0.18±0.06b	0.24±0.03ab	0.24±0.02ab	0.25±0.03a
C20:2n-6	1.19±0.02b	1.27±0.03a	1.17±0.05b	1.03±0.03c
C20:3n-6	1.26±0.03a	1.23±0.02a	1.08±0.03b	0.88±0.04c
C20:4n-6	9.72±0.14a	9.35±0.04b	9.17±0.04c	8.86±0.05d
C20:5n-3	4.60±0.04a	4.35±0.02b	4.20±0.02c	4.00±0.06d
C22:5n-3	2.34±0.02a	2.23±0.02b	2.10±0.04c	1.89±0.06d
C22:6n-3	1.40±0.03a	1.33±0.02b	1.27±0.03b	1.16±0.03c
SFA^c	37.96±0.11d	40.78±0.03c	42.19±0.11b	44.30±0.07a
PUFA	43.68±0.17a	43.04±0.01b	41.76±0.03c	39.73±0.08d
MUFA	18.36±0.18a	16.17±0.03b	16.06±0.13b	15.97±0.09b

^aResults were expressed as means ± SE, data were means of three replicates (n=3).
^bValues in the same row with different letters were significantly different (P<0.05).
^cSFA, total saturated fatty acids (C12:0, C14:0, C15:0; C16:0, C17:0, C18:0, C20:0); MUFA, total monounsaturated fatty acids (C14:1, C16:1n-7, C17:1, C18:1n-9, C18:1n-7, C20:1n-9); PUFA, total polyunsaturated fatty acids (C18:2n-6, C18:3n-3, C20:4n-6, C20:5n-3, C22:5n-3, C22:6n-3).

Table 6 Effect of Al foil-baking conditions on the composition of intramuscular phospholipid fatty acids (%) of Inra rabbit^a.

Fatty acids	Raw material	Level 1	Level 2	Level 3
C12:0^b	0.12±0.03^a	-	-	-
C14:0	0.60±0.17c	1.54±0.04b	1.95±0.03a	1.96±0.02a
C14:1	0.11±0.02a	0.09±0.02ab	0.06±0.02b	0.07±0.01b
C15:0	1.81±0.22c	2.20±0.10b	2.40±0.04b	2.84±0.08a
C16:0	22.37±0.11c	23.21±0.05b	24.11±0.56a	24.08±0.06a
C16:1n-7	0.34±0.03a	0.23±0.02b	0.25±0.04b	0.23±0.02b
C17:0	0.38±0.02c	0.47±0.06bc	0.54±0.04b	0.73±0.07a
C17:1	0.92±0.07a	0.78±0.08a	0.62±0.03b	0.66±0.04b
C18:0	12.56±0.13d	13.32±0.09c	14.45±0.08b	15.66±0.12a
C18:1n-9	15.01±0.03a	14.23±0.05b	14.09±0.03c	13.86±0.07d
C18:1n-7	1.00±0.03a	0.61±0.05b	0.51±0.05c	0.41±0.04d
C18:2n-6	22.67±0.02b	22.86±0.05a	22.37±0.06c	21.88±0.08d
C18:3n-3	0.48±0.02a	0.43±0.03a	0.35±0.02b	0.19±0.04c
C20:0	0.11±0.03b	0.09±0.03b	0.15±0.04b	0.20±0.02a
C20:1n-9	0.18±0.06a	0.17±0.03a	0.14±0.02a	0.14±0.02a
C20:2n-6	1.19±0.02a	1.18±0.06a	1.04±0.03b	1.03±0.03b
C20:3n-6	1.26±0.03a	1.20±0.05a	1.07±0.05b	0.93±0.09c
C20:4n-6	9.72±0.14c	9.41±0.09b	8.46±0.12c	8.25±0.11c
C20:5n-3	4.60±0.04a	4.40±0.07b	4.12±0.08c	3.99±0.06d
C22:5n-3	2.34±0.02a	2.23±0.02b	2.10±0.04c	1.88±0.06d
C22:6n-3	1.40±0.03a	1.36±0.05ab	1.21±0.05bc	1.04±0.17c
SFA^c	37.96±0.11d	40.82±0.16c	43.59±0.43b	45.46±0.10a
PUFA	43.68±0.17a	43.07±0.05b	40.74±0.32c	39.19±0.09d
MUFA	18.36±0.18a	16.11±0.13b	15.67±0.12c	15.35±0.01d

^aResults were expressed as means ± SE, data were means of three replicates (n=3).
^bValues in the same row with different letters were significantly different (P<0.05).
^cSFA, total saturated fatty acids (C12:0, C14:0, C15:0; C16:0, C17:0, C18:0, C20:0); MUFA, total monounsaturated fatty acids (C14:1, C16:1n-7, C17:1, C18:1n-9, C18:1n-7, C20:1n-9); PUFA, total polyunsaturated fatty acids (C18:2n-6, C18:3n-3, C20:4n-6, C20:5n-3, C22:5n-3, C22:6n-3).

Table 7 The change of single major fatty acid effected by different cooking.

Category	Main single fatty acid	Change	The most influential cooking method	significance
SFA	C16:0	increase	Boiling	Yes
SFA	C18:0	increase	Foil baking	Yes
MUFA	C18:1n-7	decrease	Boiling	Yes
MUFA	C18:1n-9	decrease	Boiling	Yes
PUFA	C18:2n-6	decrease	microwaving	Yes
	C20:4n-6	decrease	Boiling	Yes
	C20:5n-3	decrease	Boiling	Yes
	C22:5n-3	decrease	Boiling	Yes
	C22:6n-3	decrease	Boiling	Yes

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Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit

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[1] E-mail: yixuanchenglion@sina.com. ^*Corresponding author.