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Irradiation and Packaging of Fresh Meat and Poultry.
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HNE and cholesterol oxidation products in colorectal inflammation and carcinogenesis.结直肠炎症和癌变中的 HNE 和胆固醇氧化产物。
Free Radic Biol Med. 2017 Oct;111:186-195. doi: 10.1016/j.freeradbiomed.2017.01.017. Epub 2017 Jan 13.
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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products.烹饪、储存和再加热对加工肉类产品中胆固醇氧化产物形成的影响。
Lipids Health Dis. 2015 Aug 11;14:89. doi: 10.1186/s12944-015-0091-5.
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Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.不同烹饪方法对马驹肉脂质氧化及挥发性化合物形成的影响。
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The influence of cooking and fat trimming on the actual nutrient intake from meat.烹饪和去脂对肉类实际营养摄入量的影响。
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Cholesterol oxidation products in irradiated raw meat with different packaging and storage time.不同包装及储存时间的辐照生肉中的胆固醇氧化产物
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Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat.百里香酚和香芹酚饲料添加对肉鸡肉脂质氧化的影响。
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10
Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products.植物甾醇氧化产物与其相应胆固醇氧化产物的细胞毒性和凋亡潜力的定性和定量比较。
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烹饪、储存时间和重新加热对鸡肉中胆固醇氧化物生成的影响。

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

作者信息

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

机构信息

Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.

CJ Food Research Center, Suwon 16495, Korea.

出版信息

Korean J Food Sci Anim Resour. 2018 Jul;38(3):433-441. doi: 10.5851/kosfa.2018.38.3.433. Epub 2018 Jul 31.

DOI:10.5851/kosfa.2018.38.3.433
PMID:30018488
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6048380/
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 (<0.05) of 25-hydroxycholesterol or α-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.

摘要

本研究的目的是调查烹饪及其与再加热方法的组合对储存鸡腿肉中胆固醇氧化产物（COPs）形成的影响。采用平底锅煎、蒸、烤箱烤、炭火烤和微波加热进行烹饪。样品在冷藏储存3天和6天后，使用相同的烹饪方法或微波加热进行再加热。烹饪和再加热导致鸡腿肉的粗脂肪和胆固醇含量根据再加热前的储存时间而降低。烹饪和储存时间对COPs的总量没有影响。在储存6天后蒸制并微波再加热的肉样中观察到COPs的总量最高，其值与储存6天的生鸡肉相似。然而，根据再加热前的储存时间，不同的再加热方法会形成不同类型的COPs。在蒸制烹饪后，分别在储存3天或6天的肉样中，通过蒸或微波再加热检测到高含量（<0.05）的25-羟基胆固醇或α-环氧化物。结果，蒸制和微波再加热的组合会增加鸡腿肉中COPs的总量，并且不同的烹饪/再加热方法会形成不同类型的COPs，尽管根据储存时间COPs的总量没有显著差异。