Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters

Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout (Oncorhynchus mykiss)

The influence of season on the lipid profiles of five commercially important species of Brazilian fish

Conventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94–99%. Recovery of moisture, protein, and lipid was 98–99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers.

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

Rapid Determination of Cholesterol in Milk and Milk Products by Direct Saponification and Capillary Gas Chromatography

The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection Without the saponification step, meat cholesterol values were overestimated Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure

Assessment of methodologies for colorimetric cholesterol assay of meats

The nutrient composition of fresh pork was studied in samples from 71 carcasses. On separable lean, nutrient composition was determined for 7 raw retail cuts from one side of each of 11 carcasses, and nutrient retention was determined on the 7 matching cuts from the other side that had been cooked by common household methods. Loins from 60 additional carcasses were analyzed to determine whether USDA grades 1, 2, and 3 and region of production affected nutrient composition. The data indicated that variation in nutrient composition of pork is more dependent on the retail cut within the carcass than either the grade or the region of production of the carcass. Cooking method significantly affected retention of most of the nutrients analyzed.

K. Ono

Papers

Assessment of methodologies for colorimetric cholesterol assay of meats

Nutrient composition of fresh retail pork.