Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

The fatty acids (FA) profile was determined in n-3 enriched (Columbus TM) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus TM eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus TM eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus TM eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus TM meat). As expected, when Columbus TM pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.