Table 3. Quantification of cholesterol oxidation products in raw and reheated pork loins during storage.
| Treatment1 | Cholesterol oxidation products2 (β1/100 g) after 3 days storage |
Total amount of COPs/Cholesterol (%) | |||||
| 7β-OH | 20α-OH** | 25-OH** | Triol*** | α-epoxide | 7-keto | ||
| 3 d of storage | |||||||
| Raw | n.d. | 5.35±2.51C | 65.46±9.92BC | 123.85±9.72D | n.d. | n.d. | 0.40±0.08C |
| PP | n.d. | 16.29±6.04ABC | 52.21±18.76C | 646.87±31.24A | n.d. | n.d. | 1.36±0.09A |
| PM | n.d. | 21.34±7.54AB | 99.76±7.42AB | 335.11±24.44C | n.d. | n.d. | 0.87±0.07B |
| SS | n.d. | 26.07±9.46A | 111.15±15.32A | 348.00±182.06C | n.d. | n.d. | 1.07±0.45B |
| SM | n.d. | 7.58±3.39C | 124.54±16.62A | 398.38±70.03BC | n.d. | n.d. | 1.18±0.19AB |
| OO | n.d. | 7.80±3.08C | 120.89±47.78A | 526.82±26.17AB | n.d. | n.d. | 1.37±0.23A |
| OM | n.d. | 5.89±3.06C | 97.59±6.31AB | 352.25±149.49C | n.d. | n.d. | 0.96±0.35B |
| MM | n.d. | 14.61±6.84BC | 104.28±20.67AB | 355.70±18.98C | n.d. | n.d. | 1.07±0.11B |
| 6 d of storage | |||||||
| Raw | n.d.3 | 5.10±2.45D | 77.98±17.91BC | 95.90±30.90B | n.d. | n.d.B | 0.37±0.13C |
| PP | n.d. | 3.07±1.81D | 55.85±15.14C | 309.56±91.18A | n.d. | n.d.B | 0.70±0.18B |
| PM | n.d. | 11.48±0.01B | 61.93±10.72C | 304.20±2.12A | n.d. | 107.35±2.07A | 0.92±0.05AB |
| SS | n.d. | 8.42±0.82C | 89.54±14.60AB | 283.00±101.72A | n.d. | n.d.B | 0.84±0.25AB |
| SM | n.d. | 4.11±0.53D | 102.92±11.22AB | 374.04±12.93A | n.d. | n.d.B | 1.07±0.05A |
| OO | n.d. | 15.46±0.45A | 111.66±24.86A | 378.173±22.69A | n.d. | n.d.B | 1.06±0.16A |
| OM | n.d. | 12.35±1.13B | 77.87±4.38BC | 285.27±60.03A | n.d. | n.d.B | 0.79±0.17AB |
| MM | n.d. | n.d.E | 110.98±5.11A | 317.64±20.70A | n.d. | n.d.B | 0.97±0.07AB |
A-DMeans±SE with different superscript in the same column differ significantly.
1PP: Pan roasting (cooking) + pan roasting (reheating), PM: Pan roasting (cooking) + microwaving (reheating), SS: Steaming (cooking) + steaming (reheating), SM: Steaming (cooking) + microwaving (reheating), OO: Oven grilling (cooking) + oven grilling (reheating), OM: Oven grilling (cooking) + microwaving (reheating), MM: Microwave (cooking) + microwave (reheating).
27β-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.