Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin

Joong Seok Min, Muhammad I. Khan, Sang Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)23-28
Number of pages6
JournalKorean Journal for Food Science of Animal Resources
Volume36
Issue number1
DOIs
StatePublished - Feb 2016

Keywords

  • Cholesterol oxidation products
  • Cooking
  • Pork loin
  • Refrigerated storage
  • Reheating

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