biostudies-literatureUnknown11(6)Tkacz KThe aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles' (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.Foods (Basel, Switzerland)797https://www.ebi.ac.uk/biostudies/studies/S-EPMC8949574biostudies-literatureThe Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls.PMC8949574Tylewicz UPietrzak-Fiecko RTkacz KModzelewska-Kapitula MfalseThe Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls.The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles' (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.2022-01-01T00:00:00Z2022 Mar2025-04-18T14:14:53.428Z2025-04-04T20:23:30.182ZS-EPMC89495743532722010.3390/foods11060797