Impact of cooking on vitamin D-3 and 25(OH)D-3 content of pork products

Simple item page
dc.contributor.authorNeill, H.R.
dc.contributor.authorGill, C.I.R.
dc.contributor.authorMcDonald, E.J.
dc.contributor.authorMcRoberts, W. Colin
dc.contributor.authorLoy, Ruth A.
dc.contributor.authorPourshahidi, L.K.
dc.date.accessioned2022-12-13T12:41:26Z
dc.date.available2022-12-13T12:41:26Z
dc.date.issued2022-08-02
dc.descriptionPublication history: Accepted - 29 July 2022; Published online - 2 August 2022en_US
dc.description.abstractLittle is known regarding the impact of cooking on vitamin D content in pork, despite meat being a major contributor to vitamin D intakes. This paper investigated the effect of household cooking (pan-fry/roast/grill/sous-vide/sauté), on the vitamin D3 and 25-hydroxyvitamin D3 (25(OH)D3) concentration/retention in pork loin, mince and sausages. We hypothesised that vitamin D concentrations would be higher in cooked vs raw pork, and retention would differ between products. Cooking significantly increased vitamin D3 (+49 %) and 25(OH)D3 (+33 %) concentrations. All cooked loin vitamin D3 concentrations were significantly lower than mince/sausage. Vitamin D3 retention was > 100 % for all samples (102–135 %), except sauté mince (99 %) which still did not differ significantly from 100 % retention. Sous-vide cooking resulted in the highest vitamin D3 retention (135 %). Likely owing to water/fat loss, household cooking of pork results in favourable retention of vitamin D3 and 25(OH)D3. The type of pork product has greater influence than cooking method.en_US
dc.description.sponsorshipThis work was funded as part of a Department for the Economy (DfE; Northern Ireland) Co-operative Awards in Science and Technology (CAST) PhD studentship, supported by Devenish Nutrition Limited.en_US
dc.identifierhttp://hdl.handle.net/20.500.12518/502
dc.identifier.citationNeill, H.R., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Loy, R. and Pourshahidi, L.K. (2022) ‘Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products’, Food Chemistry. Elsevier BV. Available at: https://doi.org/10.1016/j.foodchem.2022.133839.en_US
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133839
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).en_US
dc.subjectCholecalciferolen_US
dc.subjectLoinen_US
dc.subjectMinceen_US
dc.subjectSausageen_US
dc.subjectRetentionen_US
dc.subjectHeaten_US
dc.titleImpact of cooking on vitamin D-3 and 25(OH)D-3 content of pork productsen_US
dc.typeArticleen_US
dcterms.dateAccepted2022-07-29
dcterms.dateSubmitted2022-03-18

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products.pdf
Size:
524.67 KB
Format:
Adobe Portable Document Format
Description:
Final published version
Download

Collections

Journal Articles