Grasas y Aceites, Vol 65, No 4 (2014)

Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage


https://doi.org/10.3989/gya.0465141

I. García-Márquez
Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University Complutense, Spain

M. Narváez-Rivas
Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Spain

E. Gallardo
Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Spain

J. A. Ordoñez
Department of Nutrition, Bromatology and Food Technology Faculty of Veterinary, University Complutense, Spain

M. León-Camacho
Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Spain

Abstract


A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out for the first time. The combined statistical treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction.

Keywords


Cholesterol oxidation products; E-beam irradiation; Fresh loin; Intramuscular fat; Marinated loin; Packaging

Full Text:


HTML PDF XML

References


Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci. 49, 27–39. http://dx.doi.org/10.1016/S0309-1740(97)00101-0

Anónimo. 2000. USDA approves red meat irradiation. Meat Processing March/April, p. 11.

Derewiaka D, Obiedzin’ski M. 2010. Cholesterol oxides content in selected animal products determined by GC-MS. Eur. J. Lipid Sci. Technol. 112, 1130–1137. http://dx.doi.org/10.1002/ejlt.200900238

Dionisi F, Golay PA, Aeschlimann JM, Fay LB. 1998. Determination of cholesterol oxidation products in milk powders: Methods comparison and validation. J. Agric. Food Chem. 46, 2227–2233. http://dx.doi.org/10.1021/jf9710600

Folch J, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497–509. PMid:13428781

Food and Agriculture Organization of the United Nations (FAOST). 2004. Guía de mejores Técnicas Disponibles (MTDs) del sector porcino. Ministerio de Agricultura Pesca y Alimentación (MAPA), Unión europea, Fondo Estructural.

García-Márquez I, Narvá ez-Rivas M, Gallardo E, Cabeza CM, León-Camacho M. 2013a. Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Aceites 64, 7–14. http://dx.doi.org/10.3989/gya.084312

García-Márquez I, Narváez-Rivas M, Gallardo E, Cabeza CM, León-Camacho M. 2013b. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Aceites 64, 250–263. http://dx.doi.org/10.3989/gya.131412

Guardiola F, Codony R, Addis PB, Refecas M, Boatella J. 1996. Biological effects of oxysterols: Current status. Food Chem. Toxicol. 2, 193–211. http://dx.doi.org/10.1016/0278-6915(95)00094-1

Guía de mejores Técnicas Disponibles (MTDs) del sector porcino. Ministerio de Agricultura Pesca y Alimentación (MAPA), Unión europea, Fondo Estructural. 2006.

Hennig B, Boissonneault GA. 1987. Cholestan-3β, 5α, 6β-triol decrease barrier function of cultured endothelial cell monolayers. Atherosclerosis 68, 255–261. http://dx.doi.org/10.1016/0021-9150(87)90205-X

Hwang KT, Maerker G. 1993. Quantitation of Cholesterol Oxidation Products in Unirradiated and Irradiated Meats Eastern Regional Research Center, J. Am. Oil Chem. Soc. 70, no. 4. U.S. Department of Agriculture, ARS, Philadelphia, Pennsylvania.

IFT. 1999. Facts on food irradiation featured by the IFT New York Section. Food Technol. 53, 94–95.

Janoszca B. 2010. 7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic. Meat Sci. 86, 976–984. http://dx.doi.org/10.1016/j.meatsci.2010.08.003 PMid:20822860

Kubow S. 1990. Toxicity of dietary lipid peroxidation products. Trends Food Sci. Technol. 1, 67–74. http://dx.doi.org/10.1016/0924-2244(90)90049-5

Lebovics VK, Gaal O, Somogyi L, Farkas J. 1992. Cholesterol oxides in γ-irradiated spray-dried egg powder. J. Sci. Food Agric. 60, 251–254. http://dx.doi.org/10.1002/jsfa.2740600214

Lee HW, Chien JT, Chen BH. 2008. Inhibition of cholesterol oxidation in marinated foods as affected by antioxidants during heating. Food Chem. 108, 234–244. http://dx.doi.org/10.1016/j.foodchem.2007.10.072

Leonarduzzi G, Sottero B, Poli G. 2002. Oxidized products of cholesterol: dietary and metabolic origin, and proatherosclerotic effects (review). J. Nut. Biochem. 13, 700–710. http://dx.doi.org/10.1016/S0955-2863(02)00222-X

Lund E, Bjorkhem I. 1994. Down-regulation of hepatic HMGCoA reductase in mice by dietary cholesterol: importance of the 5 double bond and evidence that oxidation at C-3, C-5, C-6 or C-7 is not involved. Biochem. 33, 291–297. http://dx.doi.org/10.1021/bi00167a038

Nam KC, Du M, Jo C, Ahn DU. 2001. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time. Meat Sci. 58, 431–435. http://dx.doi.org/10.1016/S0309-1740(01)00046-8

Narváez-Rivas M, Pham AJ, Schilling MW, León-Camacho M. 2014. A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham. Talanta 122, 58–62. http://dx.doi.org/10.1016/j.talanta.2014.01.040 PMid:24720962

Paniangvait P, King AJ, Jones AD, German BG. 1995. Cholesterol oxides in foods of animal origin. J. Food Sci. 60, 1159–1174. http://dx.doi.org/10.1111/j.1365-2621.1995.tb04548.x

Park SW, Addis PB. 1985. HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods. J. Food Sci. 50, 1437–1441. http://dx.doi.org/10.1111/j.1365-2621.1985.tb10494.x

Penzzi G, Carboni MF, Zunin P, Evangelisti F, Tiscornia R, Gallina Toschi T, Lercker G. 1995. Routine higy-performance chromatographic determination of free 7-ketocholesterol in some foods by two different analytical methods. J. Am. Oil Chem. Soc. 72, 1523–1527. http://dx.doi.org/10.1007/BF02577847

Peng SK, Taylor CB, Hill JC, Morin RJ. 1985. Cholesterol oxidation derivatives and arterial endothelial damage. Atherosclerosis 54, 121–133. http://dx.doi.org/10.1016/0021-9150(85)90172-8

Savage GP, Dutta PC, Rodríguez-Estrada MT. 2002. Cholesterol oxides: their occurrence and methods to prevent their generation in foods. J. Clin. Nut. 11, 72–78.

Sevanian A, Peterson AR. 1986. The cytotoxic and mutagenic properties of cholesterol oxidation products. Food Chem. Toxicol. 24, 1103–1109. http://dx.doi.org/10.1016/0278-6915(86)90295-4

Smith LL. 1980. The Autoxidation of Cholesterol, in Simic MG and Karel M (Eds.) Autoxidation in Food and Biological Systems, Plenum Press, New York and London, pp. 119–132. http://dx.doi.org/10.1007/978-1-4757-9351-2_7

Ubhayasekera SJKA. 2009. Sterols and Oxysterols: occurrence and analysis in by-product feed fats and animal tissues. PhD Thesis, Swedish University of Agricultural Sciences, Uppsala, Sweden.

Ubhayasekera SJKA, Verleyen T, Dutta PC. 2004. Analytical, Nutritional and Clinical Methods Evaluation of GC and GC–MS methods for the analysis of cholesterol oxidation products. Food Chem. 84, 149–157. http://dx.doi.org/10.1016/S0308-8146(03)00259-0




Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es