Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFreitas, Maria Tereza de-
Autor(es): dc.creatorAmaral, Cláudia Antônia Alcântara-
Autor(es): dc.creatorCoutrim, Maurício Xavier-
Autor(es): dc.creatorAfonso, Robson José de Cássia Franco-
Autor(es): dc.creatorJunqueira, Roberto Gonçalves-
Data de aceite: dc.date.accessioned2019-11-06T13:33:46Z-
Data de disponibilização: dc.date.available2019-11-06T13:33:46Z-
Data de envio: dc.date.issued2015-04-17-
Data de envio: dc.date.issued2015-04-17-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/handle/123456789/5127-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/558132-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Direitos: dc.rightsO Periódico LWT - Food Science and Technology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3581990102698.-
Palavras-chave: dc.subjectFish-
Palavras-chave: dc.subjectCholesterol oxidation-
Palavras-chave: dc.subjectHeat processing-
Palavras-chave: dc.subjectFood service-
Palavras-chave: dc.subjectFood protection-
Título: dc.titleEffect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.-
Aparece nas coleções:Repositório Institucional - UFOP

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