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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/17:75862

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30304 - Public and environmental health

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN

0022-5142

e-ISSN

—

Svazek periodika

97

Číslo periodika v rámci svazku

15

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

5092-5099

Kód UT WoS článku

000414635500005

EID výsledku v databázi Scopus

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