The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products

Baggio, Sueli Regina; Bragagnolo, Neura

doi:10.1016/j.foodchem.2005.01.037

Cited by 67 publications

(43 citation statements)

References 29 publications

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“…The C18:0, which has high levels in the meat of ruminants, is improperly recorded as hypercholesterolemic. Bragagnolo (2001), when the C18:0 was subtracted from the total of SFA in chicken, pork and beef, observed values of 28, 28 and 31%, respectively, of potentially hypercholesterolemic SFA in these meats. In this sense, the ewe lambs in this study had a mean value of 30.12% hypercholesterolemic SFA, which was very close to the above meats.…”

Section: Resultsmentioning

confidence: 94%

“…In the literature, few studies have assessed the levels of cholesterol in meat treated thermally. Bragagnolo and Baggio (2006), comparing the in natura and cooked meats, observed that only beef meatballs (among the products studied) exhibited higher cholesterol content after cooking (25.7 ± 0.4 against 27.8 ± 0 6 mg/100 g), in contrast to other products (no differences).…”

Section: Resultsmentioning

confidence: 95%

“…On average , the in natura meat showed values of 74.53 mg/100g, while the roast beef recorded an average value of 103.29 mg/100 g, being statistically higher (P<0.001) than in the in natura meat (data not shown in table). In fact, according to Bragagnolo and Baggio (2006), the water lost during heat treatment exerts an increase in the concentration of cholesterol in the meat. In the literature, few studies have assessed the levels of cholesterol in meat treated thermally.…”

Section: Resultsmentioning

confidence: 99%

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Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

et al. 2014

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Consumers are more interested in having healthier and better quality products. The diet offered to animals can strongly affect the composition of meat. Thus, this study aimed to evaluate the effect of different levels of concentrate on lipid profile (in natura meat) and cholesterol content (in natura and cooked meat) of ewe lambs' meat cuts. Therefore, twenty-four lambs with a mean weight of 23.1 ± 2.1 kg were confined and fed different levels of a concentrate (20, 40, 60 and 80%) for 120 days. The diets consisted of tifton hay and concentrate based on corn and soybean meal. The muscles triceps brachii (shoulder), longissimus dorsi (loin) and semimembranosus (leg) represented the respective cuts that were analyzed. Increased levels of concentrate decreased only C18:3 (5.82 to 0.20 mg/100 g) in meat and without affecting saturated fatty acids (SFA), unsaturated (UFA), monounsaturated (MUFA), polyunsaturated (PUFA), both desirable and total levels. Levels of concentrate had no effect on UFA/ SFA (1.01), MUFA/SFA (0.97), PUFA/SFA (0.04) ratios, or the atherogenic (AI) and thrombogenic index (TI), nor on the content cholesterol in natura and cooked meat. The meat cuts had different lipid profiles, IA, IT and cholesterol content. Concentrate levels slightly alter the lipid profile and do not alter the cholesterol content, while meat cuts are different for these components. Key words: Fatty acids, feedlot, forage, leg, loin, shoulder ResumoOs consumidores estão cada vez mais interessados em consumir produtos saudáveis e de melhor qualidade. A dieta oferecida aos animais pode afetar fortemente a composição da carne. Desta forma, objetivou-se avaliar o efeito dos diferentes níveis de concentrado sobre o perfil lipídico (carne in natura) e o teor de colesterol (carne in natura e assada) dos cortes cárneos de borregas. Para isso, vinte e quatro borregas com peso médio de 23,1 ± 2,1 kg foram confinadas e alimentadas com diferentes níveis de concentrado (20, 40, 60 e 80%) por 120 dias. As dietas consistiram de feno Tifton e concentrado a base de milho e farelo de soja. Os músculos tríceps brachii, (paleta), longissimus dorsi (lombo) e semimembranosus

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

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Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

et al. 2014

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“…According to (Baggio & Bragagnolo, 2006;Vicente, Sampaio, Ferrari, & Torres, 2011) the use of antioxidants in the formulations and appropriated conditions of storage in processed meat products probably protected the cholesterol against oxidation.…”

Section: Effect Of Antioxidant Combinations On Free Cholesterol and Cmentioning

confidence: 99%

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

et al. 2012

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“…Os produtos grelhados tiveram maior teor de colesterol, independentemente da formulação. Baggio & Bragagnolo (2006), em estudo com almôndegas e hambúrgueres bovinos crus e grelhados, obtiveram o mesmo resultado, o qual justificaram pela perda de água com o calor da grelha. Cabe ressaltar que, em razão da seleção da matéria-prima cárnea com boa toalete, a formulação controle também apresentou baixo teor de colesterol, com 6,6% da recomendação diária, que é de 300 mg (American Heart Association, 2004).…”

Section: Cholesterol and Lipid Oxidation In Beef Burger Added With Gounclassified

Teores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivados

Novello

Pollonio

2013

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar o efeito da adição de linhaça-dourada e derivados sobre os teores de colesterol e a oxidação lipídica em hambúrguer bovino. Foram elaborados hambúrgueres com 5,0% de óleo, ou farinha, ou sementes de linhaça-dourada, além de uma formulação-controle (sem adição de linhaça ou derivados). Os hambúrgueres foram mantidos congelados, a -18ºC, por 90 dias. Determinou-se o teor de colesterol e a estabilidade oxidativa dos produtos crus e grelhados. Os menores teores de colesterol foram observados nos produtos com óleo de linhaça. No entanto, a adição de linhaça e derivados aumentou a oxidação lipídica em hambúrguer bovino (maiores valores de malonaldeído), após o armazenamento.Termos para indexação: Linum usitatissimum, alimento funcional, carne, gordura. Cholesterol and lipid oxidation in beef burger added with golden flaxseed and derivativesAbstract -The aim of this study was to evaluate the effect of adding golden flaxseed and derivatives on cholesterol and lipid oxidation of beef burger. Burgers were prepared with 5.0% oil, or flour, or seeds of golden flaxseed, besides a control formulation (without the addition of flaxseed or derivatives). They were kept in a freezer for 90 days, at -18ºC. Cholesterol content and oxidative stability of raw and grilled products were determined. The lowest cholesterol levels were observed in the products with flaxseed oil. However, the addition of flaxseed and derivatives increased the lipid oxidation in beef burgers after storage (higher contents of malonaldehyde).

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The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products

Cited by 67 publications

References 29 publications

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Teores de colesterol e oxidação lipídica em hambúrguer bovino com adição de linhaça dourada e derivados

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