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KMID : 1007520000090010048
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.48 ~ p.51
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Formation of Cholesterol Oxides in Saury (Coloabis seira , Kongchi) during Pan Frying , Deep Fat Frying , and Microwave Cooking
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Kim, Jeong Hee
Kwon, Yong Ju/Jang, Su Jeong
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Abstract
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The effects of pan frying, deep fat frying, and microwave cooking on the formation of cholesterol oxidation products (COPs) in saury were investigated. Also, saury samples were heated at various temperatures and for various heating periods at the same temperature to investigate their effects on the pattern or distribution of COPs. The level of cholesterol in the uncooked saury was approximately 7㎎/g fat. A relatively large amount of 7β-hydroxycholesterol, as well as α-epoxy and β-epoxy cholesterol was formed in all cooked samples. Triol, one of the most toxic COPs was produced by deep fat frying. In the researches of heating temperature and heating time, one of unidentified COPs (supposed to be 7α-hydroxycholesterol) made an attention because of the patterns of its level on heating temperature or heating time. Heating caused some increase in its level as temperature increased but its level was decreased above 100℃ for 30 min. It was also increased by heating at l80℃ for a while but decreased after 20 min at the same temperature.
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