The process of cooking may affect the fatty acids methyl esthers (FAME) content in food. The objective of this study is to determine the effect of grilling and roasting on FAME in beef and pork. Lipids were extracted using the Soxtherm fat extraction instrument. The fats were then methylated by sodium methoxide and being examined by using a gas chromatography. Data was analyzed using a one-way ANOVA. The amount of fatty acids in pork is significantly higher than in beef. The treatments within beef, showed significantly different values between the treatments. However, raw and grilled pork treatments were not significantly different except for the roast treatment (p<0.05). Ratio of polyunsaturated to saturated fatty acids (PUFA:SFA) in raw, grilled and roasted beef treatment are 0.03, 0.04 and 0.01. While in pork, raw, grilled and roasted treatments gives ratios 0.37, 0.33 and 0.30. This showed that pork has more PUFA content compared to beef. Further research can be done by changing the metod of extraction to see any difference between the methods. � IDOSI Publications, 2012.

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidationproducts (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction,derivatisation and quantification by GCMS-QQQ. The temperature and time used for grilling was 230°C(20 minutes) while roasting was 190°C (25 minutes) using microwave. This study showed that there was nosignificant difference between raw mutton and raw chicken in the amount of cholesterol. Raw mutton havehigher amount of cholesterol than raw chicken due to the high content of SFA and cholesterol. In both of thecooking treatments, there was no significant difference in the amount for most of COPs, but for the grillingprocess, in -epoxide were significantly higher. In conclusion, the roasting treatment is better to be applied inmeat compared to grilling in term of COPs. It is suggested in the future works that the drip loss during thecooking being analyzed as the cholesterol and COPs might be lost during heat treatment and more referencestandards of COPs need to be used. Key word: Grilling Roasting Cholesterol Oxidation Products Chicken Mutton

The effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replicates and two batches. Cooking losses, internal temperature reached by meat and, consequently, total lipids, increased directly with the cooking time and temperature used. Cooked chicken meat had a lower proportion of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) than cooked mutton meat. PUFA/SFA ratio decreased in chicken meat and increased in mutton meat by heating. Chicken meat presents more favorable fatty acids profile than in mutton meat. This study implies the great choice for consumer to choose the healthier meat in a better way of cooking. It is recommended that other researchers should study on the nutritional value of chicken and mutton with other different cooking methods to obtain a better comparison data. � IDOSI Publications, 2012.

Abstract:Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic andcarcinogenic effects towards human. Storage of food will increase the production of COPs. The objective ofthis research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fattyacids content and formation of cholesterol oxides in three different lipid sources of sausage productscontaining chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages withdifferent lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeksand stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted andanalyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fattyacids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life.The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid comparedto Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) andmonounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in allsamples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies thatsausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are towider the range of COPs reference standards. Key words:Cholesterol Oxidation Products (COPs) Fatty Acid Methyl Ester (FAME) Gas Chromatography (GC)