TY - JOUR
T1 - Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin
AU - Min, Joong Seok
AU - Khan, Muhammad I.
AU - Lee, Sang Ok
AU - Yim, Dong Gyun
AU - Seol, Kuk Hwan
AU - Lee, Mooha
AU - Jo, Cheorun
N1 - Publisher Copyright:
© 2016 Korean Society for Food Science of Animal Recources.
PY - 2016/2
Y1 - 2016/2
N2 - This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4°C and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
AB - This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4°C and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
KW - Cholesterol oxidation products
KW - Cooking
KW - Pork loin
KW - Refrigerated storage
KW - Reheating
UR - http://www.scopus.com/inward/record.url?scp=84964343808&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2016.36.1.23
DO - 10.5851/kosfa.2016.36.1.23
M3 - Article
AN - SCOPUS:84964343808
SN - 1225-8563
VL - 36
SP - 23
EP - 28
JO - Korean Journal for Food Science of Animal Resources
JF - Korean Journal for Food Science of Animal Resources
IS - 1
ER -