ASSESSMENT OF METHODOLOGIES FOR COLORIMETRIC CHOLESTEROL ASSAY OF MEATS Academic Article uri icon

abstract

  • The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80C, with or without antioxidant protection; and with 60 min saponification at 80C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure. Copyright 1988, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • BOHAC, C. E., RHEE, K. S., CROSS, H. R., & ONO, K.

citation count

  • 124

complete list of authors

  • BOHAC, CE||RHEE, KS||CROSS, HR||ONO, K

publication date

  • November 1988

publisher