Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması

This study was carried out to investigate the effect of different cooking techniques applied meats on total CLAs, cis-9,trans-11-CLA (c9,t11-CLA) and trans-10,cis-12-CLA (t10,c12-CLA). . In study, four methods such as boiling, frying, baking grilling were meat samples taken from bovine carcasses. raw cooked samples, CLA, cis-9, trans-11 trans-10, cis-12 isomer amounts examined in Gas Chromatography-Flame Ionization Detector (GC-FID) device. It determined that with frying treatment had highest average value CLAs c9,t11-CLAc9,t11-CLA. The difference between CLA values found be significant at level P < 0.01 mean c9,t11-CLA 0.001. other methods, t10,c12-CLAwas not (P > 0.05). According findings obtained, it concluded thermal processes do have a enhancing amount therefore, products should supplemented benefit its positive effects.