Effect of grilling and roasting on formation of Cholesterol Oxidation Products (COPs) in chicken and mutton

• Main Authors: A.R., Alina, A., Nurul Farah Sakinah, Z.H., Shazamawati, M.J., Thema Juhana, A., Siti Mashitoh, H.S., Ummi Syuhada, A.H., Nurul Mawaddah, S., Nurulhuda
• Format: Article
• Language: en_US
• Published: 2015
• Subjects: Chicken; Cholesterol Oxidation Products; Grilling; Mutton; Roasting
• Online Access: http://ddms.usim.edu.my/handle/123456789/8784
• Institution: Universiti Sains Islam Malaysia

The objective of this paper is to determine the effect of grilling and roasting on cholesterol oxidation products (COPs) in mutton and chicken. Four steps of analysis have been conducted: saponification, extraction, derivatisation and quantification by GCMS-QQQ. The temperature and time used for grilling was 230°C (20 minutes) while roasting was 190°C (25 minutes) using microwave. This study showed that there was no significant difference between raw mutton and raw chicken in the amount of cholesterol. Raw mutton have higher amount of cholesterol than raw chicken due to the high content of SFA and cholesterol. In both of the cooking treatments, there was no significant difference in the amount for most of COPs, but for the grilling process, in ·-epoxide were significantly higher. In conclusion, the roasting treatment is better to be applied in meat compared to grilling in term of COPs. It is suggested in the future works that the drip loss during the cooking being analyzed as the cholesterol and COPs might be lost during heat treatment and more reference standards of COPs need to be used. © IDOSI Publications, 2012.