Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

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

  • 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)
  • Received : 2018.02.22
  • Accepted : 2018.03.30
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Addis PB. 1986. Occurrence of lipid oxidation products in foods. Food Chem Toxicol 24:1021-1030. https://doi.org/10.1016/0278-6915(86)90283-8
  2. Asmaa AA, Tajul AY. 2017. Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage. Int Food Res J 24:1308-1313.
  3. Baggio SR, Bragagnolo N. 2006. The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products. Food Chem 95:611-619. https://doi.org/10.1016/j.foodchem.2005.01.037
  4. Bertelsen H, Andersen H, Tvede M. 2001. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria. Microb Ecol Health Dis 13:87-95.
  5. Bou R, Codony R, Tres A, Decker EA, Guardiola F. 2009. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 49:800-822. https://doi.org/10.1080/10408390902911108
  6. Conchillo A, Ansoreno D, Astiasaran I. 2005. Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. J Sci Food Agric 85:141-146. https://doi.org/10.1002/jsfa.1969
  7. Dominguez R, Gomez M, Fonseca S, Lorenzo JM. 2014. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci 97:223-230. https://doi.org/10.1016/j.meatsci.2014.01.023
  8. Folch J, Lees M, Sloan-Stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497-507.
  9. Freitas MT, Amaral CAA, Coutrim MX, Afonso RJCF, Junqueira RG. 2015. 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 62:1141-1147. https://doi.org/10.1016/j.lwt.2015.01.047
  10. Garcia-Cruset S, Carpenter, KLH, Codony R, Guardiola F. 2002. Cholesterol oxidation products and atherosclerosis. In Cholesterol and phytosterol oxidation products: Analysis, occurrence, and biological effects. Guardiola F, Dutta PC, Codony R, Savage GP (ed). pp 241-277. AOCS Press, Champaign, IL, USA.
  11. Gerber N, Scheeder MRL, Wenk C. 2009. The influence of cooking and fat trimming on the actual nutrient intake from meat. Meat Sci 81:148-154. https://doi.org/10.1016/j.meatsci.2008.07.012
  12. Hur SJ, Park GB, Joo ST. 2007. Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18:939-947. https://doi.org/10.1016/j.foodcont.2006.05.008
  13. Khan MI, Min JS, Lee SO, Yim DG, Seol KH, Lee MH, Jo C. 2015. Cooking, storage, and reheating effect of the formation of cholesterol oxidation products in processed meat products. Lipids Health Dis 14:89. https://doi.org/10.1186/s12944-015-0091-5
  14. Lee M, Sebranek JG, Olson DG, Dickson JS. 1996. Irradiation and packaging of fresh meat and poultry. J Food Prot 59:62-72. https://doi.org/10.4315/0362-028X-59.1.62
  15. Lee SO, Lim DG, Seol KH, Erwanto Y, Lee M. 2006. Effects of various cooking and re-heating methods on cholesterol oxidation products of beef loin. Asian-Australas J Anim Sci 19:756-762. https://doi.org/10.5713/ajas.2006.756
  16. Luna A, Labaque MC, Zygadlo JA, Marin RH. 2010. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poultry Sci 8:366-370.
  17. Nam KC, Du M, Jo C, Ahn DU. 2001. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. Meat Sci 58:431-435. https://doi.org/10.1016/S0309-1740(01)00046-8
  18. Paniangvait P, King AJ, Jones AD, German BG. 1995. Cholesterol oxides in foods of animal origin. J Food Sci 60:1159-1174. https://doi.org/10.1111/j.1365-2621.1995.tb04548.x
  19. Rodriguez-Estrada MT, Penazzi G, Caboni MF, Bertacco G, Lercker G. 1997. Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci 45:365-375. https://doi.org/10.1016/S0309-1740(96)00123-4
  20. Rossin D, Calfapietra S, Sottero B, Poli G, Biasi F. 2017. HNE and cholesterol oxidation products in colorectal inflammation and carcinogenesis. Free Radic Biol Med 111:186-195. https://doi.org/10.1016/j.freeradbiomed.2017.01.017
  21. Ryan E, Chopra J, McCarthy F, Maguire AR, O'Brien NM. 2005. Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products. Brit J Nutr 94:443-451. https://doi.org/10.1079/BJN20051500
  22. Saldanha T, Benassib MT, Bragagnolo N. 2008. 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 41:1301-1309. https://doi.org/10.1016/j.lwt.2007.08.023
  23. Sarantinos J, O'Dea K, Sinclair AJ. 1993. Cholesterol oxides in Australian foods: Identification and quantification. Food Australia 45:485-490.
  24. Waraho T, McClemens DJ, Decker EA. 2011. Mechanisms of lipid oxidation in food dispersions. Trends Food Sci Tech 22:3-13. https://doi.org/10.1016/j.tifs.2010.11.003
  25. Zamora R, Hidalgo FJ. 2016. The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products. Trends Food Sci Tech 54:165-174. https://doi.org/10.1016/j.tifs.2016.06.006
  26. Zubillaga MP, Maerker G. 1991. Quantification of three cholesterol oxidation products in raw meat and chicken. J Food Sci 56:1194-1196. https://doi.org/10.1111/j.1365-2621.1991.tb04732.x

Cited by

  1. Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS vol.25, pp.21, 2020, https://doi.org/10.3390/molecules25214978