Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F17%3A43914826" target="_blank" >RIV/60461373:22330/17:43914826 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/17:75862

Result on the web

<a href="http://dx.doi.org/10.1002/jsfa.8386" target="_blank" >http://dx.doi.org/10.1002/jsfa.8386</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.8386" target="_blank" >10.1002/jsfa.8386</a>

Result language

angličtina

Original language name

Formation of oxysterols during thermal processing and frozen storage of cooked minced meat

Original language description

BACKGROUNDCholesterol is susceptible to oxidation and the formation of oxysterols, which could have a negative health effect. The formation and distribution of oxysterols was investigated in meatloaves prepared under different baking regimes with an increased temperature or prolonged time. The effect of frozen storage and marjoram addition on the level of oxysterols was also investigated. RESULTSThe effect of baking regime on the content and distribution of oxysterols was determined. Temperature was the most important factor affecting 7-ketocholesterol formation in baked meatloaf. Its content was significantly higher after baking at 250 degrees C compared to at 180 degrees C. The content of 7-ketocholesterol increased from the centre (87 mu gkg(-1)) to the surface (122 mu gkg(-1)) of baked meatloaves prepared under standard conditions. The level of -tocopherol and its distribution was also affected by the baking regime. A higher level of 7-ketocholesterol was found in baked meatloaves after their frozen storage. The addition of marjoram did not change this level. CONCLUSIONInadequate culinary conditions used for preparation of baked meat can contribute to an increased oxysterol intake in the diet. Frozen storage did not stop oxysterol formation. The inhibition effect of marjoram on sterols oxidation was not confirmed.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30304 - Public and environmental health

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN

0022-5142

e-ISSN

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Volume of the periodical

97

Issue of the periodical within the volume

15

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

5092-5099

UT code for WoS article

000414635500005

EID of the result in the Scopus database

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