In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork |
Hur, Sun Jin
(Department of Animal Science and Technology, Chung-Ang University)
Lee, Seung Yuan (Department of Animal Science and Technology, Chung-Ang University) Moon, Sung Sil (Sunjin Meat Research Center) Lee, Seung Jae (Department of Animal Science and Technology, Chung-Ang University) |
1 | Broncano, J. M., Petron, M. J., Parra, V., and Timon, M. L. (2009) Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in latissimus dorsi muscle of iberian pigs. Meat Sci. 83, 431-437. DOI ScienceOn |
2 | Chan, S., Gray, J. I., Gomaa, E. A., Harte, B. R., Kelly, P. M., and Buckley, D. J. (1993) Cholesterol oxidation in whole milk powders as influenced by processing and packaging. Food Chem. 47, 321-328. DOI ScienceOn |
3 | Conchillo, A., Ansorena, D., and Astiasaran, I. (2003) Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast. J. Food Prot. 66, 840-846. DOI |
4 | Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509. |
5 | Hernandez, P., Navarro, J. L., and Toldra, F. (1999) Lipids of pork meat as affected by various cooking techniques. Food Sci. Technol. Int. 5, 501-508. DOI ScienceOn |
6 | Hur, S. J., Park, G. B., and Joo, S. T. (2007) Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18, 939-947. DOI ScienceOn |
7 | Versantvoort, C. H. M., Oomen, A. G., Van de Kamp, E., Rompelberg, C. J. M., and Sips, A. J. A. M. (2005) Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem. Toxicol. 43, 31-40. DOI ScienceOn |
8 | Vicente, S. J. V. and Torres, E. A. F. S. (2007) Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control 18, 63-68. DOI ScienceOn |
9 | Hur, S. J., Decker, E. A., and McClements, D. J. (2009) Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem. 114, 253-262. DOI ScienceOn |
10 | Hur, S. J., Joo, S. T., Park, G. B., Kim, I. S., and Jin, S. K. (2004) Effect of cooking and packaging methods on the thiobarbituric acid reactive substances and cholesterol oxidation products. J. Ani. Sci. Technol. 46, 397-404. 과학기술학회마을 DOI ScienceOn |
11 | Rodriguez-Estrada, M. T., Penazzi, G., Caboni, M. F., Bertacco, G., and Lercker, G. (1997) Effect of different cooking methods on some lipid and protein components of hamburgers. Meat Sci. 45, 365-375. DOI ScienceOn |
12 | Kesava Rao, V., Kowale, B. N., Babu, N. P., and Bisht, G. S. (1996) Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat. Meat Sci. 179-185. |
13 | Li, D. and Mehta, J. L. (2005) Oxidized ldl, a critical factor in atherogenesis. Cardiovasc. Res. 68, 353-354. DOI ScienceOn |
14 | Poli, G., Sottero, B., Gargiulo, S., and Leonarduzzi, G. (2009) Cholesterol oxidation products in the vascular remodeling due to atherosclerosis. Mol. Aspects. Med. 30, 180-189. DOI ScienceOn |
15 | Sevanian, A., Hodis, H. N., Hwang, J., McLeod, L. L., and Peterson, H. (1995) Characterization of endothelial cell injury by cholesterol oxidation products found in oxidized ldl. J. Lipid Res. 36, 1971-1986. |
16 | Smith, L. L. (1987) Cholesterol autoxidation 1981-1986. Chem. Phys. Lipids 44, 87-125. DOI ScienceOn |
17 | Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 30-310. |
18 | Ahn, D., Lee, J., Jo, C., and Sell, J. (1999) Analysis of cholesterol oxides in egg yolk and turkey meat. Poultry Sci. 78, 1060-1064. DOI |
19 | AOAC (1995) Official methods of analysis. Association of Office Analytical Chemists, Washington, DC. |
20 | Grau, A., Codony, R., Grimpa, S., Baucells, M. D., and Guardiola, F. (2001) Cholesterol oxidation in frozen dark chicken meat: Influence of dietary fat source, and a-tocopherol and ascorbic acid supplementation. Meat Sci. 57, 197-208. DOI ScienceOn |
21 | Hur, S. J., Min, B., Nam, K. C., Lee, E. J., and Ahn, D. U. (2013) Effect of dietary cholesterol and cholesterol oxides on blood cholesterol, lipids, and the development of atherosclerosis in rabbits. Int. J. Mol. Sci. 14, 12593-12606. DOI ScienceOn |