Effects of Cooking and Frozen Storage on The Trans Fatty Acids of Ground Beef Chicken, Rainbovv Trout

Abstract

Trans fatty acids are unsaturated fatty acids with at least one doııble bound in the trans confıguration. The liftle common source of trans fatty acids are dairy products and meat from nıminant animals deriving their trans fa tty acids from the hydrogenation process in the rıımetı. Interestingly, the trans fa tty acids show more resistance to the oxidizing process due to their chemical and physical characteristics. In the present study, trans fatty acids conıposition of raw beef, chicken and rainbow trout were measured. In addition, the trans fatty acids composition of these meat s which patı cooked without oil and after stored 15, 30 and 45 days at 18 °C were also measured. The results of the present study showed that trans fatty acid content of these different meats were decreased in pan cook without oil and frozen storage.