出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol content of lamb kebab (p>0.05) and hot spicy lamb kebab (p>0.05) decreased, while the cholesterol content of liver kebab (p<0.05) increased. The fat content of lamb (p<0.05) and beef fried with (p<0.05) or without olive oil (p>0.05) increased, whereas the fat content of tail fat (p<0.05) and sucuks fried with or without olive oil (p>0.05) decreased. The fat content of kebabs did not change significantly (p>0.05) after barbequing. Regardless of the meat product or cooking procedure, the cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking.
其他摘要：Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents on wet and dry bases of selected meat products was investigated. After frying the cholesterol content of lamb (p<0.05), tail fat (p>0.05), and beef fried with or without olive oil (p<0.05) increased. However, sucuks (Turkish dry-fermented sausages) fried with or without olive oil exhibited lower (p<0.05) cholesterol content compared to the initial values. After barbequing the cholesterol content of lamb kebab (p>0.05) and hot spicy lamb kebab (p>0.05) decreased, while the cholesterol content of liver kebab (p<0.05) increased. The fat content of lamb (p<0.05) and beef fried with (p<0.05) or without olive oil (p>0.05) increased, whereas the fat content of tail fat (p<0.05) and sucuks fried with or without olive oil (p>0.05) decreased. The fat content of kebabs did not change significantly (p>0.05) after barbequing. Regardless of the meat product or cooking procedure, the cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking.
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