Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures.
The effect of frying with sunflower oil for 4 min at different temperatures (160, 170, and 180 degrees C) on fatty acids and cholesterol of pork loin meat was studied. Total fat content increased from 5.6% in fresh loin to 7.3, 7.8, and 12.1% at 160, 170, and 180 degrees C, respectively. Interactions with culinary fat gave rise to a significant increase in unsaturated acids/saturated acids and polyunsaturated acids/saturated acids ratios, which could be considered an advantage from a nutritional point of view. Less than 1 ppm (microg/g of sample) of cholesterol oxidation products was detected in fresh loin, whereas fried loin pork contained between 8.58 and 10.89 ppm. 7-Ketocholesterol (5.99 to 8.47 ppm in fried samples) and 7beta-hydroxycholesterol (1.43 to 2.55 ppm in fried samples) were the main cholesterol oxidation products. Cholestanetriol was not detected in any sample, and small quantities of 25-hydroxycholesterol and 5,6alpha-epoxycholesterol were found in the fried sample.
Echarte
M
M
Departamento de Bromatología, Toxicología y Tecnología de Alimentos, Facultad de Farmacia, Universidad de Navarra, Pamplona, Spain.
Ansorena
D
D
Astiasaran
I
I
D000818:Animals; D002784:Cholesterol / Q000032:analysis* / Q000737:chemistry; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D013552:Swine; D013696:Temperature
D005227:Fatty Acids; D002784:Cholesterol