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

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

doi:10.1186/s12944-015-0091-5

Lipids in Health and Disease

Table 5 The amount of cholesterol oxidation products (μg/100 g) of meat products cooked with various methods and re-heated by microwaving at day 6 of storage at 4 °C

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

Sample	Cooking method	Cholesterol Oxidation Products						COPs/cholesterol (%)
Sample	Cooking method	7β-OH	20α-OH	25-OH	Triol	α-epoxide	7-keto	COPs/cholesterol (%)
Sausage	Fresh	35.3 ± 0.49	n.d.	13.3 ± 14.56	41.8 ± 68.60	35.1 ± 47.79	n.d.	0.13 ± 0.02^C
	PP	127.3 ± 141.26	n.d.	56.6 ± 97.99	43.8 ± 75.89	20.2 ± 34.94	n.d.	0.24 ± 0.12^C
	PM	51.1 ± 88.42	n.d.	303.9 ± 526.40	72.9 ± 126.26	n.d.	n.d.	0.39 ± 0.50^C
	OO	68.0 ± 117.73	n.d.	36.9 ± 63.91	125.9 ± 218.12	n.d.	n.d.	0.25 ± 0.15^C
	OM	194.3 ± 242.03	n.d.	29.9 ± 51.78	913.8 ± 1582.68	130.0 ± 225.16	n.d.	1.32 ± 1.81^BC
	MM	339.5 ± 437.60	n.d.	52.0 ± 89.99	120.6 ± 187.71	n.d.	n.d.	0.54 ± 0.26^C
Loin ham	Fresh	n.d.	n.d.	43.7 ± 75.79	n.d.	25.8 ± 44.74	n.d.	0.07 ± 0.13^C
	PP	14.1 ± 24.33	n.d.	147.2 ± 232.12	36.0 ± 62.31	119.7 ± 167.93	n.d.	0.57 ± 0.70^C
	PM	9.3 ± 16.11	n.d.	n.d.	n.d.	36.7 ± 63.53	n.d.	0.09 ± 0.11^C
	OO	15.6 ± 26.95	n.d.	114.9 ± 156.50	79.7 ± 138.07	191.0 ± 204.85	n.d.	0.39 ± 0.30^C
	OM	17.2 ± 29.86	n.d.	243.7 ± 388.99	125.2 ± 216.89	188.8 ± 178.94	37.7 ± 65.30	0.59 ± 0.48^C
	MM	23.5 ± 40.75	n.d.	131.33 ± 187.97	-	50.8 ± 87.99	n.d.	0.45 ± 0.44^C
Bacon	Fresh	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	0.00 ± 0.00^C
	PP	141.4 ± 244.96	n.d.	n.d.	164.2 ± 284.39	n.d.	n.d.	0.19 ± 0.17^C
	PM	98.1 ± 069.85	n.d.	n.d.	106.9 ± 105.64	238.0 ± 412.15	n.d.	0.28 ± 0.30^C
	OO	98.7 ± 100.05	n.d.	n.d.	228.2 ± 395.25	n.d.	n.d.	0.25 ± 0.24^C
	OM	75.9 ± 131.39	n.d.	1718.6 ± 2976.73	2646.3 ± 4583.49	358.7 ± 470.27	n.d.	3.30 ± 2.29^A
	MM	91.1 ± 157.75	52.8 ± 91.46	n.d.	n.d.	347.6 ± 602.05	n.d.	0.32 ± 0.31^C
Luncheon meat	Fresh	n.d.	n.d.	n.d.	154.4 ± 267.47	69.2 ± 77.20	n.d.	0.22 ± 0.26^C
	PP	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	0.00 ± 0.00^C
	PM	122.8 ± 212.66	47.9 ± 82.89	n.d.	n.d.	n.d.	n.d.	0.21 ± 0.36^C
	OO	n.d.	n.d.	82.1 ± 142.08	158.8 ± 274.96	n.d.	n.d.	0.26 ± 0.44^C
	OM	888.6 ± 1539.04	22.4 ± 38.75	84.4 ± 146.13	n.d.	102.0 ± 176.73	n.d.	1.20 ± 1.56^BC
	MM	142.2 ± 246.24	27.2 ± 47.47	n.d.	n.d.	n.d.	n.d.	0.23 ± 0.40
Press ham	Fresh	n.d.	n.d.	48.1 ± 76.50	n.d.	73.9 ± 111.53	n.d.	0.16 ± 0.11
	PP	n.d.	19.7 ± 34.07	96.0 ± 138.77	n.d.	26.4 ± 45.66	18.3 ± 31.77	0.20 ± 0.18
	PM	n.d.	n.d.	n.d.	449.8 ± 779.10	164.8 ± 285.46	n.d.	0.81 ± 1.40^C
	OO	1017.2 ± 1761.78	n.d.	n.d.	n.d.	n.d.	n.d.	1.63 ± 2.83^ABC
	OM	1175.2 ± 2012.57	n.d.	n.d.	461.2 ± 798.81	164.6 ± 285.09	n.d.	2.87 ± 2.78^AB
	MM	n.d.	37.7 ± 65.31	n.d.	n.d.	n.d.	177.7 ± 307.76	0.36 ± 0.46^C

Means ± SE with different superscript in the same column (^A-C) differ significantly
Pan roasting (cooking) + pan roasting (re-heating), PP; pan roasting (cooking) + microwaving (re-heating), PM; oven grilling (cooking) + oven grilling (re-heating), OO; oven grilling (cooking) + microwaving (re-heating), OM; microwaving (cooking) + microwaving (re-heating), MM; 7β-hydroxycholesterol, 7β-OH; 20α-hydroxycholesterol, 20α-OH; 25-hydroxycholesterol, 25-OH; cholestane-3β,5α,6β-triol, triol; cholesterol-5α,6α-epoxide, α-epoxide; 7-ketocholesterol, 7-keto

Back to article page

ISSN: 1476-511X

Contact us

General enquiries: journalsubmissions@springernature.com