Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.
| dc.contributor.author | Freitas, Maria Tereza de | |
| dc.contributor.author | Amaral, Cláudia Antônia Alcântara | |
| dc.contributor.author | Coutrim, Maurício Xavier | |
| dc.contributor.author | Afonso, Robson José de Cássia Franco | |
| dc.contributor.author | Junqueira, Roberto Gonçalves | |
| dc.date.accessioned | 2015-04-17T15:32:15Z | |
| dc.date.available | 2015-04-17T15:32:15Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | The 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. | pt_BR |
| dc.identifier.citation | FREITAS, M. T. de et al. Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets. LWT - Food Science and Technology, v. 61, p. 1232, 2015. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0023643815000638>. Acesso em: 02 fev. 2015. | pt_BR |
| dc.identifier.doi | https://doi.org/10.1016/j.lwt.2015.01.047 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | http://www.repositorio.ufop.br/handle/123456789/5127 | |
| dc.language.iso | en_US | pt_BR |
| dc.rights.license | O periódico LWT - Food Science and Technology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3581990102698. | pt_BR |
| dc.subject | Fish | pt_BR |
| dc.subject | Cholesterol oxidation | pt_BR |
| dc.subject | Heat processing | pt_BR |
| dc.subject | Food service | pt_BR |
| dc.subject | Food protection | pt_BR |
| dc.title | Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets. | pt_BR |
| dc.type | Artigo publicado em periodico | pt_BR |