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In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
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 Title & Authors
In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork
Hur, Sun Jin; Lee, Seung Yuan; Moon, Sung Sil; Lee, Seung Jae;
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 Abstract
This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately . The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.
 Keywords
cooking methods;in vitro human digestion;lipid digestibility;lipid oxidation;cholesterol oxidation products;
 Language
English
 Cited by
1.
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin,;;;;;;;

한국축산식품학회지, 2016. vol.36. 1, pp.23-28 crossref(new window)
1.
Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products, Lipids in Health and Disease, 2015, 14, 1  crossref(new windwow)
2.
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin, Korean Journal for Food Science of Animal Resources, 2016, 36, 1, 23  crossref(new windwow)
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