豚肉に含まれる脂肪酸量と調理方法のコレステロール量の変化に対する影響

概要

論文の詳細を見る
The effects on the cholesterol content of pork by the initial fatty acid content and by the normal cooking procedures of boiling, pan-frying, and deep-frying were investigated. The cholesterol content of raw pork was not related to its fatty acid contert. The cholesterol content of boiled pork tended to be lower than that of raw pork, although not significantly. As the fatty acid content of raw pork increased, the efflux of cholesterol from the pork increased with the pan-frying procedure. When raw pork containing 33.8% fatty acid was pan-fried, the retention of cholesterol in the pork was 79.9%(p<0.05). In the case of deep-frying procedure, the cholesterol content was significantly reduced on the basis of pork coated with wheat flour, egg, and bread crumbs, the retention of cholesterol being 76.4%-89.6%(p<0.05). The efflux of egg cholestrol in the coating had a strong influence on the cholesterol loss in deep-frying. These results show that reduction in cholesterol during normal cooking procedures would not be an effective means for lowering dietary cholestrol.
社団法人日本家政学会の論文
2000-05-15