Cholesterol Oxidation Products in Some Muscle Foods |
| |
Authors: | S WON PARK PB ADDIS |
| |
Affiliation: | Author Park is with the Food Protein R&D Center, Texas A&M Univ., Faculty Mail Box 183, College Station, TX 77843. Author Addis is with the Dept. of Food Science &Nutrition, Univ. of Minnesota. 1334 Eckles Ave., St. Paul. MN 55108. |
| |
Abstract: | Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. |
| |
Keywords: | |
|
|