Table 4.
The amount of cholesterol oxidation products (μg/100 g) of meat products cooked with different methods and re-heated by microwaving at day 3 of storage at 4 °C
| Sample | Cooking method | Cholesterol Oxidation Products | COPs/cholesterol (%) | |||||
|---|---|---|---|---|---|---|---|---|
| 7β-OH | 20α-OH | 25-OH | Triol | α-epoxide | 7-keto | |||
| Sausage | Fresh | 12.7 ± 14.14 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.01 ± 0.01 |
| PP | 155.1 ± 268.60 | n.d. | n.d. | 283.0 ± 49.01 | n.d. | n.d. | 0.42 ± 0.42 | |
| PM | 42.6 ± 73.81 | n.d. | 396.1 ± 686.09 | n.d. | 15.7 ± 27.24B | n.d. | 0.46 ± 0.69 | |
| OO | 300.3 ± 520.14 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.34 ± 0.59 | |
| OM | 147.3 ± 140.60 | n.d. | 278.2 ± 481.78 | 87.8 ± 152.00 | n.d. | n.d. | 0.57 ± 0.49 | |
| MM | 55.2 ± 95.63 | n.d. | 381.2 ± 660.22 | n.d. | 315.0 ± 320.37B | n.d. | 0.86 ± 1.07 | |
| Loin ham | Fresh | n.d. | n.d. | 43.5 ± 75.38 | n.d. | 26.0 ± 45.07B | n.d. | 0.07 ± 0.13 |
| PP | 22.9 ± 29.78 | n.d. | 196.5 ± 153.41 | n.d. | 125.2 ± 216.91B | n.d. | 0.64 ± 0.63 | |
| PM | 9.9 ± 17.08 | n.d. | 13.5 ± 23.38 | 26.4 ± 45.70 | 19.4 ± 23.69B | n.d. | 0.13 ± 0.10 | |
| OO | 8.9 ± 8.05 | n.d. | 58.7 ± 101.69 | 54.6 ± 94.51 | 77.1 ± 124.63B | n.d. | 0.20 ± 0.20 | |
| OM | 8.6 ± 14.85 | n.d. | 25.0 ± 43.34 | 16.4 ± 28.44 | 79.7 ± 138.02B | n.d. | 0.13 ± 0.16 | |
| MM | 56.6 ± 98.02 | n.d. | 241.6 ± 213.09 | n.d. | 34.2 ± 59.23B | n.d. | 0.73 ± 0.64 | |
| Bacon | Fresh | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 0.00 ± 0.00 |
| PP | 899.1 ± 1557.30 | n.d. | n.d. | 245.6 ± 425.41 | n.d. | n.d. | 0.71 ± 0.84 | |
| PM | 120.7 ± 209.00 | n.d. | n.d. | 109.7 ± 189.93 | n.d. | n.d. | 0.14 ± 0.13 | |
| OO | 94.7 ± 164.09 | n.d. | 247.1 ± 427.91 | n.d. | 751.2 ± 909.52A | n.d. | 0.81 ± 0.95 | |
| OM | 111.6 ± 193.21 | n.d. | n.d. | 212.5 ± 368.04 | n.d. | n.d. | 0.25 ± 0.24 | |
| MM | 589.4 ± 1020.48 | n.d. | 667.2 ± 1155.64 | n.d. | n.d. | n.d. | 0.84 ± 0.73 | |
| Luncheon meat | Fresh | n.d. | n.d. | n.d. | 156.6 ± 271.45 | n.d. | n.d. | 0.15 ± 0.27 |
| PP | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 0.00 ± 0.00 | |
| PM | 150.5 ± 260.58 | n.d. | 52.6 ± 91.14 | 205.8 ± 356.42 | 37.5 ± 37.68B | 26.3 ± 45.51 | 0.48 ± 0.44 | |
| OO | n.d. | n.d. | 10.7 ± 18.51 | 107.1 ± 185.42 | n.d. | n.d. | 0.13 ± 0.22 | |
| OM | 87.7 ± 151.86 | n.d. | 95.1 ± 164.77 | n.d. | n.d. | n.d. | 0.20 ± 0.17 | |
| MM | 231.2 ± 440.37 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.32 ± 0.55 | |
| Press ham | Fresh | n.d. | n.d. | 48.1 ± 76.50 | n.d. | n.d. | n.d. | 0.07 ± 0.11 |
| PP | n.d. | n.d. | n.d. | 168.4 ± 162.53 | n.d. | n.d. | 0.22 ± 0.21 | |
| PM | n.d. | n.d. | 112.2 ± 194.33 | n.d. | n.d. | n.d. | 0.15 ± 0.26 | |
| OO | 497.0 ± 860.89 | n.d. | n.d. | n.d. | n.d. | n.d. | 0.63 ± 1.10 | |
| OM | n.d. | n.d. | 91.8 ± 159.05 | n.d. | n.d. | n.d. | 0.15 ± 0.26 | |
| MM | n.d. | n.d. | 106.5 ± 184.50 | n.d. | n.d. | n.d. | 0.13 ± 0.22 | |
Means ± SE with different superscript in the same column (A-C) differ significantly
Pan roasting (cooking) + pan roasting (re-heating), PP; pan roasting (cooking) + microwaving (re-heating), PM; oven grilling (cooking) + oven grilling (re-heating), OO; oven grilling (cooking) + microwaving (re-heating), OM; microwaving (cooking) + microwaving (re-heating), MM; 7β-hydroxycholesterol, 7β-OH; 20α-hydroxycholesterol, 20α-OH; 25-hydroxycholesterol, 25-OH; cholestane-3β,5α,6β-triol, triol; cholesterol-5α,6α-epoxide, α-epoxide; 7-ketocholesterol, 7-keto