Td. Bonsell et al., EFFECT OF COOKING OIL TYPE ON FINAL CHOLESTEROL CONTENT AND FATTY-ACID COMPOSITION OF GROUND-BEEF, Journal of food quality, 16(5), 1993, pp. 383-391
The purpose of this study was to compare three oils for extraction of
cholesterol when used to cook ground beef and to determine the effect
of oil type on fatty acid composition of the ground beef. Ground beef
(30% fat) was cooked in 1 L of com, canola or palm oil at 100-110C and
then rinsed with 500 ml of boiling water, which significantly decreas
ed ether-extractable fat. Control hamburger was skillet-fried without
any added oil. Total lipids were extracted and analyzed for fatty acid
composition and cholesterol content. Changes in fatty acid compositio
n of residual fat on the meat after cooking reflected those of the oil
s used for cooking. Cholesterol was significantly lower in all oil-coo
ked hamburger than in the control. In conclusion, cooking ground beef
in any of the three vegetable oils will extract cholesterol, and the l
ipid remaining after a boiling water rinse will contain fatty acids ch
aracteristic of the cooking oil.