Issue 8 (3) 2009 pp. 5-13
Dorota Derewiaka, Mieczysław Obiedziński
OXYSTEROL CONTENT IN SELECTED MEATS AND MEAT PRODUCTS
Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs.
Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.
Keywords: cholesterol, phytosterol, sterol oxidation products, thermal processing
Derewiaka D., Obiedziński M., 2009. Oxysterol content in selected meats and meat products. Acta Sci.Pol., Technol. Aliment. 8 (3), 5-13