Cholesterol Oxidation Products in Some Muscle Foods
Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholes...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
PARK, S. WON [verfasserIn] ADDIS, P.B. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1987 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 52(1987), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:52 ; year:1987 ; number:6 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.1987.tb05863.x |
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| 520 | |a Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. | ||
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10.1111/j.1365-2621.1987.tb05863.x doi (DE-627)NLEJ240460537 DE-627 ger DE-627 rakwb PARK, S. WON verfasserin aut Cholesterol Oxidation Products in Some Muscle Foods Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ADDIS, P.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05863.x doi (DE-627)NLEJ240460537 DE-627 ger DE-627 rakwb PARK, S. WON verfasserin aut Cholesterol Oxidation Products in Some Muscle Foods Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ADDIS, P.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05863.x doi (DE-627)NLEJ240460537 DE-627 ger DE-627 rakwb PARK, S. WON verfasserin aut Cholesterol Oxidation Products in Some Muscle Foods Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ADDIS, P.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05863.x doi (DE-627)NLEJ240460537 DE-627 ger DE-627 rakwb PARK, S. WON verfasserin aut Cholesterol Oxidation Products in Some Muscle Foods Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ADDIS, P.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05863.x doi (DE-627)NLEJ240460537 DE-627 ger DE-627 rakwb PARK, S. WON verfasserin aut Cholesterol Oxidation Products in Some Muscle Foods Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| ADDIS, P.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. |
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Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. |
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Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240460537</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112307.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1987 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1987.tb05863.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240460537</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">PARK, S. WON</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cholesterol Oxidation Products in Some Muscle Foods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1987</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Cholesterol oxidation products were estimated in some meat products by capillary gas chromatography after trimethylsilylation. Peak identities were confirmed by mass spectrometry. Freeze-dried pork, stored in contact with air at 22°C for ca. 3 yr, revealed 7α- and 7β-hydroxycholesterol, 7-ketocholesterol, α- and β-epoxide and cholestane-triol. The total concentration of oxidation products reached almost half of the remaining cholesterol content with 7-ketocholesterol as the predominant species. Some oxidation products were noted at a few ppm levels in broiled beef steaks, but not in precooked beef products. As rancidity development advanced in comminuted and cooked meats during storage, the oxidation of cholesterol became apparent.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">ADDIS, P.B.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">52(1987), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:52</subfield><subfield code="g">year:1987</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">52</subfield><subfield code="j">1987</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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