Abstract

The fatty acids ( FA ) profile was determined in n‐3 enriched (Columbus^™) 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^™ 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^™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus^™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus^™ meat). As expected, when Columbus^™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

A GC–MS method to quantify fatty acids in eggs and pork meat has been developed. Storage had no impact on fatty acids composition of omega‐3 eggs or pork meat. Cooking had low impact on fatty acids composition of omega‐3 eggs or pork meat.