Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J M Broncano; M J Petrón; V Parra; M L Timón

doi:10.1016/j.meatsci.2009.06.021

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

Meat Sci. 2009 Nov;83(3):431-7. doi: 10.1016/j.meatsci.2009.06.021. Epub 2009 Jun 16.

Authors

J M Broncano¹, M J Petrón, V Parra, M L Timón

Affiliation

¹ Department of Animal Production and Food Science, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.

PMID: 20416691
DOI: 10.1016/j.meatsci.2009.06.021

Abstract

The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.