کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7591960 1492109 2015 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of different cooking processes on stable C, N, and H isotopic compositions of beef
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The effect of different cooking processes on stable C, N, and H isotopic compositions of beef
چکیده انگلیسی
The variability in the stable C, N, and H isotopic composition caused by different beef processing operations (boiling, frying, and roasting) was studied. The aim was to evaluate the stability of stable isotopic fingerprint information during the beef cooking process. The δ13C, δ15N, and δ2H values for raw, boiled, fried and roasted beef were measured, and the differences in the stable isotopic composition between raw and processed beef products were assessed. The results indicated that the δ13C and δ15N values in raw beef were not significantly different compared with processed beef, but the δ2H values were significantly higher in processed beef than in raw beef. In general, boiling, frying, and roasting had no significant effect on δ13C and δ15N values, but the δ2H value of processed beef increased.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 182, 1 September 2015, Pages 23-26
نویسندگان
, , , , , ,