INFLUENCE OF LARD HEAT TREATMENT ON CHANGES IN THE CONTENT OF CHOLESTEROL AND FORMATION OF CHOLESTEROL OXIDATION PRODUCTS
 
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Pol. J. Food Nutr. Sci. 2010;60(1):19–23
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ABSTRACT
The aim of this study has been to determine the influence of high temperature (150°C) and layer thickness of lard used upon changes in the content of cholesterol and formation of cholesterol oxidation products (COPs). It was found that heat treatment in a thin layer of lard was characterised by a more intensive degradation and thermal oxidation of sterols in comparison to heating a thick layer of lard. A decline of cholesterol in the analysed lard has been noted along progressing heat treatment which equaled to 7.6% for thin lard layer (3 mm) and 4.3% for thick lard layer (10 mm). The content of cholesterol oxidation products during heat treatment, which lasted from 0 to 120 min, was very differentiated and in the case of a thin lard layer it ranged from 1.5 to 10.4 µg/g, and in the case of a thick lard layer – from 1.5 to 8.9 µg/g.
ISSN:1230-0322