Cholesterol content of restructured pork/soy hull mixture
Ibrahim, N. | Unklesbay, N. | Kapila, S. | Puri, R.K.
The effect of convective heat processing was studied on cholesterol and its oxides in a restructured pork/soy hull model system. Products were analyzed from 30 different time-temperature conditions of processing. Following lipid extraction, GS-MS was used for analysis of cholesterol and its oxides. No cholesterol oxides were found at 2 ppm in the product with any of the 30 time-temperature profiles, ranging from 19-89.6 min of heat processing, and 9-97 degrees C final product temperatures. Cholesterol in heat-processing samples ranged from 45.43-66.47 mg/100g. Positive correlations were found between final temperatures and fat and cholesterol content.
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