Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin

Lee, S. O.; Lim, D. G.; Seol, K. H.; Erwanto, Y.; Lee, M.

doi:2006.19.5.756

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2006;19(5): 756-762.
https://doi.org/10.5713/ajas.2006.756 Published online March 29, 2006.

Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin

S. O. Lee, D. G. Lim, K. H. Seol, Y. Erwanto, M. Lee^*

Correspondence: M. Lee,

Abstract

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4째C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: 7棺-hydroxy cholesterol, 20慣-hydroxy cholesterol, 25- hydroxy cholesterol, cholestane-3棺, 5慣, 6棺 triol (triol), 慣-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

Keywords: Beef Loin; Cooking and Re-heating Methods; Cholesterol Oxidation Products