Abstract
The cholesterol determination in meat and meat products is very important because these products are highly demanded. The intake of high levels of cholesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality.
Cholesterol determination in meat and meat product was studied for decades. The first published studies were based on a previous lipid extraction followed by saponification before its quantification. Nowadays, new methods have been published that simplify the process by making direct saponification with KOH and ethanol. These methods allow a faster determination of cholesterol with less consumption of solvents. The most common chromatographic techniques for determining and quantified cholesterol in meat and meat products are gas chromatography and high-performance liquid chromatography.
This chapter gives a clear and complete vision of a rapid and precise methodology for the cholesterol analysis of meat and meat products, including all the extraction steps and the subsequent analysis by high-performance liquid chromatography with Photodiode Array detection (HPLC-DAD) using a normal phase. The conditions of extraction and analysis proposed by us are described afterwards with exactitude with the aim reproduced by other researchers.
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Acknowledgments
This work was supported by Centro Tecnolóxico de la Carne de Galicia. Thanks to GAIN (Axencia Galega de Innovación) for supporting this book chapter (grant number IN607A2019/01). Authors are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568).
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López-Fernández, O. et al. (2022). Cholesterol. In: Lorenzo, J.M., Domínguez, R., Pateiro, M., Munekata, P.E. (eds) Methods to Assess the Quality of Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2002-1_6
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DOI: https://doi.org/10.1007/978-1-0716-2002-1_6
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