Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/5127
Title: Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.
Authors: Freitas, Maria Tereza de
Amaral, Cláudia Antônia Alcântara
Coutrim, Maurício Xavier
Afonso, Robson José de Cássia Franco
Junqueira, Roberto Gonçalves
Keywords: Fish
Cholesterol oxidation
Heat processing
Food service
Food protection
Issue Date: 2015
Citation: FREITAS, M. T. de et al. Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets. LWT - Food Science and Technology, v. 61, p. 1232, 2015. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0023643815000638>. Acesso em: 02 fev. 2015.
Abstract: The levels of cholesterol and 7-ketocholesterol were measured in raw Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets and in fillets subjected to the following cooking methods: baking in an electric or microwave oven; baking, grilling or stewing in a steam-convection oven; simmering on a stove; electric grilling; and deep frying. The raw samples from both fishes exhibited significantly (p < 0.05) higher cholesterol levels (62.71 ± 6.06 mg/100 ge74.16 ± 3.96 mg/ 100 g) than the processed fillets. In all of the samples, 7-ketocholesterol was detected at significantly (p < 0.05) different levels depending on the cooking method and the type of fish. Steam cooking keeping the surface of the product moist produced small decrease in the cholesterol content (26.65%e29.96%) and a low level of 7-ketocholesterol in the samples (6.90 ± 0.21 mg/ge6.47 ± 0.28 mg/g). Baking in electric or steam-convection ovens at high temperatures and long times greatly reduced the cholesterol content (52.77%e65.08%), which was associated with a large increase in 7-ketocholesterol levels (11.54 ± 0.45 mg/ge13.94 ± 1.17 mg/g). These results indicate the necessity of revising the baking procedures for fish to increase the healthiness of food.
URI: http://www.repositorio.ufop.br/handle/123456789/5127
metadata.dc.identifier.doi: https://doi.org/10.1016/j.lwt.2015.01.047
ISSN: 0023-6438
metadata.dc.rights.license: O periódico LWT - Food Science and Technology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3581990102698.
Appears in Collections:DEQUI - Artigos publicados em periódicos

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