Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

被引：152

作者：

Broncano, J. M. ^{[1
]}

Petron, M. J. ^{[1
]}

Parra, V. ^{[1
]}

Timon, M. L. ^{[1
]}

机构：

[1] Univ Extremadura, Dept Anim Prod & Food Sci, Escuela Ingn Agr, E-06071 Badajoz, Spain

来源：

MEAT SCIENCE | 2009年 / 83卷 / 03期

关键词：

Cooking methods; Lipid oxidation; TBARs; Hexanal; Cholesterol oxides; Iberian pig meat; DIFFERENT CULINARY FATS; ALPHA-TOCOPHEROL; RAW-MEAT; ACID-COMPOSITION; SALAME MILANO; PORK MEAT; VITAMIN-E; STORAGE; CHICKEN; OXIDES;

D O I：

10.1016/j.meatsci.2009.06.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and CON were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p < 0.001) and cholesterol oxidation (COPs) (p < 0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on CON values. The most abundant cholesterol oxides were both 7 alpha-hydroxycholesterol and 7 beta-hydroxycholesterol in all groups studied. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：431 / 437

页数：7

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