Lipid Degradation of Beef Stew with and without Vegetables

소고기 Stew에 야채첨가가 지방분해에 미치는 영향

  • Han, Myung-J. (Department of Food and Nutrition, Kyung-Hee University) ;
  • Melton, Sharon L. (Food Technology and Science, University of Tennessee)
  • 한명주 (경희대학교 식품영양학과) ;
  • Published : 1990.10.01

Abstract

Stews were prepared by 2 processes and 4 treatments, and stored for 3 different storage periods. The two processes were beef cooked in a stew and stored in a polyethylene container at $5^{\circ}C(P1)$ and in a barrier bag at $0^{\circ}C(P2)$. The four treatments were beef cooked alone (T1), with onions (T2), with carrots (T3) and with onions and carrots (T4). Stews in P1 were stored for 0, 2 and 4 days and stews in P2 were stored for 0, 2 and 4weeks. Cooking decreased the cephalin content by 39%. the lecithin content by 21% and most of the prolipid fatty acid concentrations as well as the fatty aldehyde levels in the phospholipids of beef from stew. Process or storage did not significantly affect the level of either phospholipids. however cooking beef with carrots seemed to exhibit some protection against hydrolysis of cephalin. P1 stews had a higher TBA-value (p<0.05) than P2 stews, and the TBA-value of P1 stews increased linearly during 4 days storage. The TBA-value was not affected (p<0.05) by treatment for any of the stews and did not change significantly during 4 weeks storage in P2 stews.

Keywords

beef stew;phospholipid;TBA value