Abstract
In this work the effects of cooking cycle times of marinating juice and reheating on the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HAs) in marinated pig hock were investigated. After the 12th cycle, the total content of COPs was 3.3, 2.0, and 2.0 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. The total content of HAs was 5.8, 6.0, and 5.6 times higher than that after the 1st cycle in the skin, subcutaneous fat, and lean meat, respectively. Notably, more COPs were present in the lean meat than in the skin and subcutaneous fat, whereas the content of HAs in the skin was the highest. Compared with the unreheated samples, the total content of COPs and HAs in all tissues increased after reheating at 95 °C for 30 min or at 121 °C for 25 min, but no significant difference was found between different reheating conditions.
Highlights
High cholesterol oxidation products (COPs) and heterocyclic amines (HAs) intake generated from meat processing poses a risk to human health
The results clearly showed that the cooking cycle times of marinating juice and reheating treatment increased the level of cholesterol oxidation
The formation of COPs accompanied the formation of hAs during marinated pig hock processing, and the cooked cycle times of the marinated juice and reheating promoted the formation of total COPs and hAs in marinated pig hock skin, subcutaneous fat, and lean meat
Summary
High cholesterol oxidation products (COPs) and heterocyclic amines (HAs) intake generated from meat processing poses a risk to human health. COPs in meat products have caused some concern due to undesirable biological implications such as atherosclerosis, cancer, and neurological disorders, and some other harmful effects for human health [1,2,3]. It was reported that cardiovascular diseases and malignant tumors were the major causes of death in China. Data from the National Cardiovascular Prevention Center revealed that about 290 million patients suffered from cardiovascular diseases (CVD), which was still the leading cause of death in 2016, more than tumors or any other diseases. The burden of cancer showed a continuous upward trend in China, and about 2,338,000 cancer deaths were reported in 2015, accounting for
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