The effect of heat processing conditions upon cholesterol content of a restructured pork/soy hull product
Abstract
The effect of convective heat processing upon cholesterol and cholesterol oxides in a restructured pork/soy hull model system was studied. Thirty different time-temperatures relationships were studied. Quadratic equations were determined for all time-temperature relationships. The integral (area) and second derivative (acceleration) were determined. Two GC-MS instruments were used to quantify and qualify cholesterol and cholesterol oxides in the product. Results indicated that no cholesterol oxides were developed in the product with all 30 time-temperature profiles, ranging from 19 - 89.6 min, and 9 - 97°C final product temperatures. The mean cholesterol content of heat processed samples ranged from 34 - 64 mg/100 gm (wet basis). Three plant sterols were identified in the product. Positive relationships were found between final temperature, fat, and cholesterol content. Negative relationships were found between the integral of the time-temperature curve, moisture, and product yield.
Degree
Ph. D.
Thesis Department
Rights
OpenAccess.
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