Effect of different cooking procedures on cholesterol and fat contents of selected meat products

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.

摘要 肉类制品是膳食胆固醇与饱和脂肪的重要来源。血清胆固醇水平被认为是心血管疾病的危险因素，据报道其水平会随饱和脂肪与胆固醇摄入量的增加而升高。本研究探讨了不同烹饪方式对选定肉类制品的湿基（wet basis）与干基（dry basis）胆固醇、脂肪及水分含量的影响。经油炸处理后，羊肉（p<0.05）、尾脂（p>0.05）以及添加或不添加橄榄油油炸的牛肉的胆固醇含量均有所上升。然而，无论是否添加橄榄油，油炸后的土耳其干发酵香肠（sucuks）的胆固醇含量均较初始值显著降低（p<0.05）。经烧烤处理后，羊肉烤串（p>0.05）与辣味羊肉烤串（p>0.05）的胆固醇含量有所下降，而肝脏烤串的胆固醇含量则显著上升（p<0.05）。经油炸处理后，羊肉（p<0.05）、添加或不添加橄榄油油炸的牛肉（分别为p<0.05与p>0.05）的脂肪含量均有所上升，而尾脂（p<0.05）以及添加或不添加橄榄油油炸的土耳其干发酵香肠的脂肪含量则有所下降。烧烤后的烤串脂肪含量无显著变化（p>0.05）。无论采用何种肉制品或烹饪方式，经烹饪后其干基胆固醇与脂肪含量均出现显著下降（p<0.05）。