[논문]Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Choe, Juhui; Min, Joong-Seok; Lee, Sang-Ok; Khan, Muhammad Issa; Yim, Dong Gyun; Lee, Mooha; Jo, Cheorun

doi:10.5851/kosfa.2018.38.3.433

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.38 no.3, 2018년, pp.433 - 441

Choe, Juhui (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Min, Joong-Seok (CJ Food Research Center) , Lee, Sang-Ok (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Khan, Muhammad Issa (National Institute of Food Science and Technology, University of Agriculture) , Yim, Dong Gyun (Department of Animal Science and Technology, Sangji University) , Lee, Mooha (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) , Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)

Abstract ▼ AI-Helper

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

주제어

AI 본문요약
AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

문제 정의

According to Dominguez et al (2014), microwaving closely associated with COPs formation of foal meat. Thus, the combination of steaming and microwaving could induce an increase in amount of COPs in cooked chicken thigh in this study. Interestingly, raw chicken meat (1.

제안 방법

They reported that the highest COPs formation was found in grilling and microwaving as cooking and re-heating method. However, the fresh chicken meat would not be the same response as processed meat, the current study was performed with objective to investigate the effect of various cooking and re-heating methods and storage period after cooking on total cholesterol and COPs formation (type and amount) in chicken thigh meat during storage at 4℃.
The COPs were analyzed with a gas chromatograph (HP 5890 plus, Hewlett-Packard, USA) equipped with an on-column capillary injector and a flame ionization detector. Identification of cholesterol and its oxides was performed by comparison of the retention times of the samples with those of the standards and the characteristics of the absorption spectra.
5 cm thick. The five cooking methods used for comparison were pan roasting (PR), steaming (ST), oven grilling (OG), charcoal grilling (CG), and microwaving (MW). The initial surface temperature of the meat samples was 4℃ and cooking was done when all the samples had reached an internal temperature of 702℃ through PR using an electric pan (Excel 10 Electric grill, Tefal, France; 170℃ during 20 min), ST using electric steamer (steam cuisine 900 turbo Diffusion^®, Tefal, France), OG using a convention oven (GR-643HT, Tong Yang Magic, Korea; 150℃ for 1 h), CG (240℃ for 5 min) and MW using a microwave oven (M-M270TC, LG Electronics, Korea; 700 W power and 2,450 MHz for 10 min).

데이터처리

Statistical analysis was performed by one-way Analysis of Variance (ANOVA), and significant differences were detected by Duncan’s multiple range test using SAS software (SAS, Release 8.01, SAS Institute Inc., USA).

이론/모형

Crude fat content of meat samples was determined using the Soxhlet method with a solvent extraction system (Soxtec®2300 Analyzer Unit, Foss Analytical AB, Sweden).

성능/효과

Based on the results of this study, the combination of steaming and microwaving as cooking and re-heating method is not recommended in chicken thigh meat stored for more than 6 d due to the formation of total COPs.

후속연구

In addition, the amount of total COPs in raw chicken thigh was not different from that of cooked and reheated one after 6 d of storage. For this reason, further study on identification of thermal degradation product of cholesterol will be helpful to confirm the effect of re-heating method and storage period on cooked chicken thigh compared to raw meat.

참고문헌 (26)

Addis PB. Occurrence of lipid oxidation products in foods Food Chem Toxicol 1986 24 1021 1030 3542756

상세보기
Asmaa AA Tajul AY. Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage Int Food Res J 2017 24 1308 1313
Baggio SR Bragagnolo N. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products Food Chem 2006 95 611 619 10.1016/j.foodchem.2005.01.037

상세보기
Bertelsen H Andersen H Tvede M. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria Microb Ecol Health Dis 2001 13 87 95 10.1080/08910600119905

상세보기
Bou R Codony R Tres A Decker EA Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products Crit Rev Food Sci Nutr 2009 49 800 822 10.1080/10408390902911108 20443160

상세보기
Conchillo A Ansoreno D Astiasaran I. Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken J Sci Food Agric 2005 85 141 146 10.1002/jsfa.1969

상세보기
Dominguez R Gomez M Fonseca S Lorenzo JM. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat Meat Sci 2014 97 223 230 10.1016/j.meatsci.2014.01.023 24583332

상세보기
Folch J Lees M Sloan-Stanley GH. A simple method for the isolation and purification of total lipids from animal tissues J Biol Chem 1957 226 497 507 13428781
Freitas MT Amaral CAA Coutrim MX Afonso RJCF Junqueira RG. Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake ( Merluccius hubbsi ) and smooth weakfish ( Cynoscion leiarchus ) fillets LWT-Food Sci Technol 2015 62 1141 1147 10.1016/j.lwt.2015.01.047

상세보기
Garcia-Cruset S Carpenter KLH Codony R Guardiola F. Cholesterol oxidation products and atherosclerosis Cholesterol and phytosterol oxidation products: Analysis, occurrence, and biological effects Guardiola F Dutta PC Codony R Savage GP 241 277 AOCS Press Champaign, IL, USA 2002 10.1002/ejlt.200590001

상세보기
Gerber N Scheeder MRL Wenk C. The influence of cooking and fat trimming on the actual nutrient intake from meat Meat Sci 2009 81 148 154 10.1016/j.meatsci.2008.07.012 22063975

상세보기
Hur SJ Park GB Joo ST. Formation of cholesterol oxidation products (COPs) in animal products Food Control 2007 18 939 947 10.1016/j.foodcont.2006.05.008

상세보기
Khan MI Min JS Lee SO Yim DG Seol KH Lee MH Jo C. Cooking, storage, and reheating effect of the formation of cholesterol oxidation products in processed meat products Lipids Health Dis 2015 14 89 10.1186/s12944-015-0091-5 PMC4531484 --> 26260472

상세보기
Lee M Sebranek JG Olson DG Dickson JS. Irradiation and packaging of fresh meat and poultry J Food Prot 1996 59 62 72 10.4315/0362-028X-59.1.62

상세보기
Lee SO Lim DG Seol KH Erwanto Y Lee M. Effects of various cooking and re-heating methods on cholesterol oxidation products of beef loin Asian-Australas J Anim Sci 2006 19 756 762 10.5713/ajas.2006.756

원문보기 상세보기
Luna A Labaque MC Zygadlo JA Marin RH. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat Poultry Sci 2010 8 366 370 10.3382/ps.2009-00130 20075292

상세보기
Nam KC Du M Jo C Ahn DU. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time Meat Sci 2001 58 431 435 22062435

상세보기
Paniangvait P King AJ Jones AD German BG. Cholesterol oxides in foods of animal origin J Food Sci 1995 60 1159 1174 10.1111/j.1365-2621.1995.tb04548.x

상세보기
Rodriguez-Estrada MT Penazzi G Caboni MF Bertacco G Lercker G. Effect of different cooking methods on some lipid and protein components of hamburgers Meat Sci 1997 45 365 375 22061474

상세보기
Rossin D Calfapietra S Sottero B Poli G Biasi F. HNE and cholesterol oxidation products in colorectal inflammation and carcinogenesis Free Radic Biol Med 2017 111 186 195 10.1016/j.freeradbiomed.2017.01.017 28089726

상세보기
Ryan E Chopra J McCarthy F Maguire AR O’Brien NM. Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products Brit J Nutr 2005 94 443 451 16176617
Saldanha T Benassib MT Bragagnolo N. Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines ( Sardinella brasiliensis ) as a result of frozen storage followed by grilling LWT-Food Sci Technol 2008 41 1301 1309 10.1016/j.lwt.2007.08.023

상세보기
Sarantinos J O’Dea K Sinclair AJ. Cholesterol oxides in Australian foods: Identification and quantification Food Australia 1993 45 485 490
Waraho T McClemens DJ Decker EA. Mechanisms of lipid oxidation in food dispersions Trends Food Sci Tech 2011 22 3 13 10.1016/j.tifs.2010.11.003

상세보기
Zamora R Hidalgo FJ. The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products Trends Food Sci Tech 2016 54 165 174 10.1016/j.tifs.2016.06.006

상세보기
Zubillaga MP Maerker G. Quantification of three cholesterol oxidation products in raw meat and chicken J Food Sci 1991 56 1194 1196 10.1111/j.1365-2621.1991.tb04732.x

상세보기

저자의 다른 논문 :

LOADING...

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증