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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
Korean J. Food Sci. An. 2018;38:433-441
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.433
© 2018 Korean Society for Food Science of Animal Resources

Juhui Choe1, Joong-Seok Min2, Sang-Ok Lee1, Muhammad Issa Khan3, Dong Gyun Yim4, Mooha Lee1, and Cheorun Jo1,5,*

1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2CJ Food Research Center, Suwon 16495, Korea
3National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
4Department of Animal Science and Technology, Sangji University, Wonju 26339, Korea
5Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence to: Cheorun Jo
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
Tel: +82-2-880-4804
Fax: +82-2-873-2271
E-mail: cheorun@snu.ac.kr
Received February 22, 2018; Revised March 27, 2018; Accepted March 30, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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 α-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.
Keywords : re-heating, chicken meat, storage period, total cholesterol, cholesterol oxides


August 2018, 38 (4)