INFLUENCE OF LARD HEAT TREATMENT ON CHANGES IN THE CONTENT OF CHOLESTEROL AND FORMATION OF CHOLESTEROL OXIDATION PRODUCTS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.