Effects of Different Cooking Methods on Lipid Oxidation and Volatile Compounds in Rabbit Chops
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Abstract:
Rabbit chops were treated by four different cooking methods: shallow-frying, deep-frying, microwaving, and roasting. The lipid oxidation and volatile compound profiles of the cooked chops were compared. The lipid oxidation caused by cooking of rabbit chops was the most significant after microwaving and roasting (P < 0.05), as measured by thiobarbituric acid reactive substance assay (TBARS) to quantify malondialdehyde (MDA). The TBARS values were 1.31 mg MDA/kg sample and 1.23 mg MDA/kg sample, respectively. A total of 56 volatile compounds were detected in the cooked rabbit chops. The amounts of the volatile compounds varied in rabbit chops cooked by different methods. The roasted rabbit chops had the highest total volatile compound content. The dominant volatile compounds in fresh rabbit chops were esters, while the main volatile compound in cooked rabbit chops was aldehyde. The percentages of aldehydes in all volatile compounds after shallow-frying, deep-frying, microwaving, and roasting were 54.31%, 53.21%, 59.99% and 65.19%, respectively. The lipid oxidation index, thiobarbituric acid reactive substance value, and the total ester content showed a negative correlation, while the contents of total aldehydes, total furans, and total volatile compounds showed positive correlation. The correlation coefficient with aldehyde was 0.793. These results indicate that the lipid oxidation products were the main contents of volatile compounds in cooked rabbit chops.
