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KMID : 1160619960010020196
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Preventive Nutrition and Food Science
1996 Volume.1 No. 2 p.196 ~ p.202
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Cholestrol Content and Formation of Oxidized Cholesterols in Processed Squids
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Hong Jeung-Hoon
Ryu Hong-Soo
Kim Heung-Bae
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Abstract
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The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2㎎/100g(mantle) to 315.8㎎/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4℃ and 20℃. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at 4℃ and 20℃ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.
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KEYWORD
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squid, cholesterol, cooking and drying, oxidized cholesterol
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