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

다국어 초록 (Multilingual Abstract)

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.

참고문헌 (Reference)

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