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The relationship between cooking methods and the concentration of serum cholesterol was studied. Minced beef, pork and fish, and the mixtures of each meat and Promic TB-6, a soy protein premixture, were cooked using various methods. Δch (change in serum cholesterol) per 100g of cooked meats and crude protein was calculated by using multiple regression equation (Δch=3.27S14+0.89S16-0.61P+5.88C-6.7) proposed by Hegsted et al.The results are as follows.1) All the cooking methods using oil (deep fat frying, sauteing and broiling) were found to lower serum cholesterol on the basis of either 100g of cooked meats or crude protein compared with the control. The most effective method was broiling of the meat dipped in oil for 6 hours prior to cooking. Broiling of a mixture of soy protein and the meat which had been dipped in oil was more effective in lowering the Δch value than broiling of the meat dipped in oil alone.2) In grilling, roasting, stewing, moist-steaming and micro wave heating, all samples showed slightly higher Δch values per cooked meats and slightly lower values per crude protein as compared with the control.3) The serum cholesterol lowering effect was more remarkable in fish than in beef and pork. Cooking method using oil was more preferable to those without oil. Safflower oil was more effective than sunflower oil.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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