99E-4 |
|
Z. DAI, Z. Xu, and J. S. Godber. Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200 Salmon contains relatively high level of cholesterol which is susceptible to oxidation during cooking. The oxidation products of cholesterol (COP) have been implicated in aging and different diseases such as cancer, diabetes, and Parkinson’s disease. A higher level of cholesterol may generate a significant amount of cholesterol oxidized products during heating. In this study, the oxidation of cholesterol in salmon during roasting was investigated. The objective of this study was to investigate cholesterol level changes in salmon during roasting. Atlantic wild salmon fillet was purchased from a local supermarket without skin. Salmon fillet was minced and heated in an oven at 350oF and 400oF for 15 minutes. 5a-Cholestane was added to all of the samples as internal standard. The sample moistures were measured. Lipids were extracted with hexane and injected into a GC-FID system. The GC column was a Supelco SACTM-5 Capillary Column. Results showed that cholesterol level was lower in the roasted salmon than raw salmon. Lipid content was not significantly changed during roasting. No significant change of cholesterol was observed between salmon roasted at 350oF and 400oF. The decreased contents of cholesterol in roasted salmon were less than 1% of cholesterol. It suggested that the oxidation of cholesterol in roasted salmon is not highly significant. COP is produced in heated fat and oils and is known to be a powerful atherogenic agent. The results indicated that only a small amount of cholesterol in salmon was oxidized during roasting. Lipid soluble antioxidant in salmon tissue may prevent the oxidation. Thus, cholesterol oxidation is not serious when salmon is roasted at 400oF for less than 15 minutes.
Session 99E, Nutrition: General II
|