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Cholesterol Content of Restructured Pork/Soy Hull Mixture
Author(s) -
IBRAHIM N.,
UNKLESBAY N.,
KAPILA S.,
PURI R.K.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03550.x
Subject(s) - chemistry , cholesterol , food science , hull , chromatography , materials science , biochemistry , composite material
The effect of convective heat processing was studied on cholesterol and its oxides in a restructured pork/soy hull model system. Products were analyzed from 30 different time‐temperature conditions of processing. Following lipid extraction, GC‐MS was used for analysis of cholesterol and its oxides. No cholesterol oxides were found at 2 ppm in the product with any of the 30 time‐temperature profiles, ranging from 19 ‐89.6 min of heat processing, and 9–97°C final product temperatures. Cholesterol in heat‐processed samples ranged from 45.43–66.47 mg/l00g. Positive correlations were found between final temperatures and fat and cholesterol content.