Changes of cholesterol oxidation products in dried squid products during processing storage and cooking

• Main Authors: Lim, Siok-Foon, 林素芬
• Other Authors: Hwang, Lucy Sun
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/18536776415316798734

碩士 === 國立臺灣大學 === 食品科技研究所 === 84 === In this study, two kinds of squid products, shredded squid and dried squid, were investigated for the formation of cholesterol oxidation products(COPs) during process, storage, an cooking . The eight major oxidized cholesterols in the eluates were quantified by capillary gas chromatography which included 7α-hydroxycholesterol (7α-OH),7β-hydroxy-cholesterol(7β-OH) 7-ketocholesterol (7-keto), cholestan- 5α,6α-epoxy-3β-ol(α- epoxide), cholestan-5β,6β-epoxy-3β-ol(β-epoxide),cholestane 3β,5α,6β-triol (Triol), 20α-hydroxycholesterol (20-OH) and 25-hydroxycholesterol(25-OH). The fresh squid which was used to process dried shredded squid contained three COPs namely 7β-OH,α-epoxide,and β-epoxide. Total cholesterol oxidation products(TCOPs) content increased during processing from 0.55ppm initially to 1.88ppm in the final products. Among the COPs, α-epoxide and 7β-OH contents were higher than others. Dried shredded squid showed an increase of cholesterol oxide contents accompanied by a remarkable concurrent decrease in polyunsaturated fatty acids. The contents of TCOPs in air package were significantly higher than in vacuum package. Light was found to have a significant influenc oxidation during low temperature storage but only showed a slight influence during high temperature storage due to the capacity of autoxidation. On the effect of temperature, it was shown that the TCOPs levels at 5℃ was higher than at 35℃. During roasting of dried squid, cholesterol decreased appreciably. COPs (mainly C-7 and epoxide types) began to increase accompanying the oxidation of lipids.