title: Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.
abstract: This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.
authors: CJ Food Research Center, Seoul 08327, Korea.
authors: Joong-Seok
authors: JS
authors: Min
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan.
authors: Muhammad I
authors: MI
authors: Khan
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors: Sang-Ok
authors: SO
authors: Lee
authors: Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea.
authors: Dong Gyun
authors: DG
authors: Yim
authors: National Institute of Animal Science, RDA, Cheonan 31002, Korea.
authors: Kuk Hwan
authors: KH
authors: Seol
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; College of Agriculture & Environmental Science, Arsi University, Asella, Ethiopia.
authors: Mooha
authors: M
authors: Lee
authors: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors: Cheorun
authors: C
authors: Jo
keywords: cholesterol oxidation products; cooking; pork loin; refrigerated storage; reheating