Influence of lard heat treatment on changes in the content of cholesterol and formation of cholesterol oxidation products

• Autorzy: Derewiaka D. , Obiedzinski M.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study has been to determine the influence of high temperature (150°C) and layer thickness of lard used upon changes in the content of cholesterol and formation of cholesterol oxidation products (COPs). It was found that heat treatment in a thin layer of lard was characterised by a more intensive degradation and thermal oxidation of sterols in comparison to heating a thick layer of lard. A decline of cholesterol in the analysed lard has been noted along progressing heat treatment which equaled to 7.6% for thin lard layer (3 mm) and 4.3% for thick lard layer (10 mm). The content of cholesterol oxidation products during heat treatment, which lasted from 0 to 120 min, was very differentiated and in the case of a thin lard layer ranged from 1.5 to 10.4 μg/g, and in the case of a thick lard layer – from 1.5 to 8.9 μg/g.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2010
• Tom: 60
• Numer: 1
• Opis fizyczny: p.19-23,fig.,ref.

Twórcy

autor

Derewiaka D.

• Faculty of Food Technology, Warsaw University of Life Science (SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Obiedzinski M.

Bibliografia

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Uwagi

PL

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