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논문 기본 정보

자료유형
학술저널
저자정보
Choe, Juhui (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Min, Joong-Seok (CJ Food Research Center) Lee, Sang-Ok (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Khan, Muhammad Issa (National Institute of Food Science and Technology, University of Agriculture) Yim, Dong Gyun (Department of Animal Science and Technology, Sangji University) Lee, Mooha (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University) Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제3호
발행연도
2018.1
수록면
433 - 441 (9page)

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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 (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ 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.
#re-heating #chicken meat #storage period #total cholesterol #cholesterol oxides

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참고문헌 (26)

참고문헌 신청
Addis PB / 1986 / Occurrence of lipid oxidation products in foods / Food Chem Toxicol 24:1021~1030 Crossref Asmaa AA / 2017 / Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage / Int Food Res J 24:1308~1313 google schola Baggio SR / 2006 / The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products / Food Chem 95:611~619 Crossref Bertelsen H / 2001 / Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria / Microb Ecol Health Dis 13:87~95 google schola Bou R / 2009 / Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products / Crit Rev Food Sci Nutr 49:800~822 Crossref

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