Abstract Cooking processes such as frying, steaming, and roasting will modify or change the fatty acids composition in the fats. The objective of this research was to study and evaluate the changes in spectra profile included carbonyl index that occurs on cooked beef fats using Fourier Transform Infrared spectroscopy and principal component analysis, where the fat extraction using the Folch method. The results showed the spectra profiles of processed beef fats were modified at wavenumbers of 2028 cm−1 which was C–H stretching vibrational, 1413 cm−1 and 1218 cm−1 of C–H (CH2) scissoring bending, and 960 cm−1 of CH=CH trans compared to raw beef fat. Steamed and fried beef fats have additional peaks at wavenumbers of 1239 cm−1 and 757 cm−1, respectively. These results also indicated that cooking processes have the potential to form trans fatty acids. In addition, the processes on beef fats also cause a decrease in the carbonyl index due to the formation of the volatile carbonyl. Finally, principal component analysis of infrared spectra showed that each processed beef fat can be clustered and classified as well as a fat extract from a beef meatball.

中文翻译：

---

使用傅里叶变换红外光谱仪和主成分分析对加工牛肉脂肪的光谱和羰基指数变化

摘要 油炸、蒸、烤等烹饪过程会改变或改变脂肪中的脂肪酸组成。本研究的目的是使用傅立叶变换红外光谱和主成分分析研究和评估光谱曲线的变化，包括发生在熟牛肉脂肪上的羰基指数，其中脂肪提取使用 Folch 方法。结果表明，加工后的牛肉脂肪的光谱分布在 2028 cm-1 波数（C-H 伸缩振动波数、1413 cm-1 和 1218 cm-1 C-H（CH2）剪断弯曲波数以及 960 cm-1 波数下进行了修改）与生牛肉脂肪相比，CH=CH 反式为 1。蒸和炸牛肉脂肪分别在 1239 cm-1 和 757 cm-1 的波数处有额外的峰值。这些结果还表明，烹饪过程有可能形成反式脂肪酸。此外，牛肉脂肪的加工过程也会由于挥发性羰基的形成而导致羰基指数的降低。最后，红外光谱的主成分分析表明，每种加工过的牛肉脂肪都可以像牛肉丸中的脂肪提取物一样进行聚类和分类。