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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Cited 23 time in Web of Science Cited 26 time in Scopus
Authors
Khan, Muhammad I.; Min, Joong-Seok; Lee, Sang-Ok; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun
Issue Date
2015-08-11
Publisher
BioMed Central
Citation
Lipids in Health and Disease, 14(1):89
Keywords
Processed meat productsCooking and reheating methodsTotal cholesterolCholesterol oxidation products (COPs)
Description
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Abstract
Background
Cholesterol is an important biological compound; however, its oxidation products have been proven to be harmful to human health. Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation products (COPs).

Methods
Three cooking methods were used to cook sausages, loin ham, bacon, luncheon meat, and pressed ham, in order to investigate the effect of cooking, storage, and reheating on total cholesterol and on the formation of COPs. Cooked samples were stored at 4 °C and reheated after 3 and 6 storage days by the same cooking method or by microwaving. The samples were assessed for total lipids, cholesterol, and cholesterol oxides.

Results
The average cholesterol content in the processed meat varied from 76.0 mg/100 g to 201.70 mg/100 g. Microwaved ham showed the lowest cholesterol content compared to that of other processed meat products. Significant differences were found in cholesterol content and cholesterol oxidation products depending on cooking, storage, and reheating methods. Six cholesterol oxides were found in processed meat, of which 7β-hydroxycholesterol and α-epoxides were detected as the major oxidation products.

Conclusions
Microwaving and oven grilling resulted in higher production of COPs in processed meat as compared with other cooking methods. Refrigerated storage tended to significantly increase the COPs content.
Language
English
URI
https://hdl.handle.net/10371/100692
DOI
https://doi.org/10.1186/s12944-015-0091-5
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College of Agriculture and Life Sciences (농업생명과학대학)Program in Agricultural Biotechnology (협동과정-농업생물공학전공)Journal Papers (저널논문_협동과정-농업생물공학전공)
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