In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

허선진,이승연,Sung Sil Moon,Seung Jae Lee 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidationproducts (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (ovencooking, pan frying, boiling, and microwaving), to an internal temperature of approximately 85°C. The digestibility of porkpatties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surface-active components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipiddigestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared tothe other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher con-tent of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods;whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different amongthe cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the micro-wave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipidperoxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying orboiling methods would be useful.

In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

Hur, Sun Jin,Lee, Seung Yuan,Moon, Sung Sil,Lee, Seung Jae Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

조리방법에 따른 고등어(Scomber japonicus) 및전갱이(Trachurus japonicus)의 일반성분 및 지질성분의 변화

문수경 ( Soo Kyung Moon ),강지연 ( Ji Yeon Kang ),김인수 ( In Soo Kim ),정보영 ( Bo Young Jeong ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.6

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.

조리 온도와 조리 방법에 따른 돼지고기 뒷다리살의 물리 화학적 및 관능적 품질차이 비교연구

전민선,심제원,윤선,Jeon, Min-Sun,Shim, Je-Won,Yoon, Sun 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.3

Quality changes of cooked meat products are dependent upon cooking temperature and heating methods. Pork ham is the most preferred pork dish using pork hams in South Korea although it is not suited to various cooking methods because its low fat content does not provide desirable physiochemical and sensory properties to consumers. Therefore, the objective of this study was to evaluate the effect of four different cooking methods on pork legs by comparing Ocoo, Sous-vide, steaming, and boiling technique at $80^{\circ}C$ and $100^{\circ}C$. Ultimately, the most effective cooking method and temperature to improve the quality of cooked pork hams was investigated. As the results of texture analysis, the samples cooked using Ocoo and Sous-vide methods showed higher springiness and cohesiveness than those using steaming and boiling methods. For the sensory evaluation, participants liked the hardness, juiciness, chewiness, tenderness of the samples using the OC method, resulting in the highest overall acceptance rate. The results of this study showed that using Ocoo or Sous-Vide cooking methods can improve the quality of cooked pork hams in both physicochemical and sensory properties.

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

Muhlisin,강선문,최원희,김천제,안병기,강창원,이성기 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.6

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials,seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler -CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at 5oC for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at 121oC with pressure 1.5 Kgf/cm2 for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method. This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials,seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler -CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at 5oC for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at 121oC with pressure 1.5 Kgf/cm2 for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

FC 1-2 : The influence of cooking method on the histamine level of Korean foods

( Yun Sun Byun ),( Yong Se Cho ),( Yoon Seok Yang ),( Jin Hye Kim ),( Bo Young Chung ),( Hye One Kim ),( Hee Jin Cho ),( Chun Wook Park ) 대한피부과학회 2014 대한피부과학회 학술발표대회집 Vol.66 No.2

Background: Histamine in food is known to cause food intolerance and chronic urticaria. Although we usually ingest histamine in cooked food, there are few studies about the influence of cooking method on the histamine level. Objectives: The purpose of this study was to determine the influence of cooking method on the concentration ofhistamine. Methods: The histamine level of foods was measured by using enzyme-linked immunosorbent assay (ELISA). Results: When fish was grilled, it resulted in the highest histamine level compared with raw or boiled fish. For meats, grilled meats increased histamine level, while it got decreased when boiling them. For eggs and fermented pastes (e.g., soybean and red pepper paste), there was not much difference in histamine level according to cooking methods. In vegetables, there was no distinct difference of histamine level depending on cooking methods. Interestingly, the histamine level of sea weed laver was increased about fourfold by roasting. For dairy products, cheese showed 20 times higher histamine levels than the ones of fresh milk.Conclusion: The highest histamine concentrations were found in grilled fish and meats. This is the first study that has evaluated the influence of cooking methods on histamine level in various Korean foods.

다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율

이근종,정혜정 한국식품저장유통학회 2020 한국식품저장유통학회지 Vol.27 No.3

Proximate components and mineral contents of Daucus carota L. were investigated following cooking using 5 different methods (i.e., boiling, pan-roasting, stir-frying, deep-fat frying, and steaming), and their retention rates were also evaluated. Weight loss was evaluated in all cooked carrot samples, and significant difference in (p<0.05) proximate components and mineral contents were found upon variation in the cooking method. The highest protein, fat, and ash contents were detected in deep-fried carrots, while a high content was found in raw, boiled, and steamed carrots. In retention rates of carrot by cooking method, frying sifnificantly lowered 40.89%. Mineral (Na, Fe, Cu) retention rates were significantly lowered by boiling and steaming, resulting in rates of 70%. Carrots were cooked by using different methods and the retention rates of β-carotene and vitamin E according to cooking methods of carrots were investigated., In amino acid retention rates, deep-frying was lowest examined (Arg: 61.64%, Cys: 93.97%). Therefore, these data can be used as a basis for the processing of carrots.

Effects of Various Cooking and Re-heating Methods on Cholesterol Oxidation Products of Beef Loin

Lee, S.O.,Lim, D.G.,Seol, K.H.,Erwanto, Y.,Lee, M. Asian Australasian Association of Animal Productio 2006 Animal Bioscience Vol.19 No.5

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

연구논문 : 조리실기과목에 대한 원격교육방법 활용현황과 인식 조사 -서울·경기지역 외식조리관련전공 2년제 대학생을 대상으로-

강재희 ( Jae Hee Kang ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was “e-learning” using a computer. The most effective learning method for those who were practicing cooking was a “face-to-face learning method”, because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

조리방법에 따른 돈육 삼겹살의 수율 및 지방산화

문예진 ( Ye Jin Moon ),전무궁 ( Mu Kung Jeon ),성지원 ( Ji Won Seong ),김문주 ( Moon Ju Kim ),황인호 ( Inho Hwang ) 전북대학교 농업과학기술연구소 2023 농업생명과학연구 Vol.54 No.1

This study was conducted to compare the characteristics of pork belly, the most consumed pork part in Korea, according to the cooking methods. The experiment was conducted and divede by three different cooking methods such as raw, boiling and baking for pork belly. The cooking loss increased overall after cooking. It was higher in the baked treatment than in the boiled treatment, but there was no statistically significant difference (p > 0.05). Moisture content decreased after cooking. The moisture content of the baked treatment group was higher than that of the boiled treatment group, but there was no statistical significance (p > 0.05). Lipid oxidation increased in the post-cooking treatment group than in the raw meat group, and significantly increased in the baked treatment group compared to the boiled treatment group (p < 0.05). Among the cooking methods, boiling and baking affected the lipid oxidation degree of pork belly, and lipid oxidation occurred when the pork belly was baked than when it was boiled.