Abstract
In order to obtain fundamental information on the desirable methods of cooking for preventing atherosclerosis and directing therapeutic purpose, changes in contents of moisture, crude fat and cholesterol and in the composition of fatty acids before and after cooking were examined using minced beef (round), pork (ham) and fish (cuts, Red sea bream) and the mixture of Promic TB-6 with these meats (1: 1, w/w). The following results were obtained.
Cooking without oil: In grilling and roasting some decrease in the amounts of crude fat and cholesterol was observed.
Cooking with oil: In the methods which might cause the decrease in the content of moisture and the considerable transfer of cooking oil such as deep fat frying and broiling (meats had been oiled for 6 hours prior to cooking), there were decreases in cholesterol contents and in the proportion of saturated fatty acids, while percentage of polyunsaturated fatty acids was increased.
An introduction of cutting method by which cooking oils contact well with meats (such as mincing), on supplementary use of the materials having a powerful oil retaining potency (such as plant proteins) were expected to bring transfer of vegetable oils. These tendencies were marked in the sequence of fish, beef and pork. Safflower oil appeared to behave more preferably than sunflower oil.
