Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products. (15th December 2022)

• Record Type: Journal Article
• Authors: Neill, H.R.; Gill, C.I.R.; McDonald, E.J.; McRoberts, W.C.; Loy, R.; Pourshahidi, L.K.
• Is Part Of: Food chemistry. Volume 397(2022)
• Publication Date: 2022-12-15
• Subjects: Cholecalciferol -- Loin -- Mince -- Sausage -- Retention -- Heat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133839
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Study provides new data on the favourable retention of vitamin D metabolites in pork products post-cooking. Vitamin D3 and 25(OH)D3 in loin, mince and sausage were significantly higher in cooked product compared to raw. Vitamin D concentrations in raw and cooked pork loin were lower than sausage and mince. Raw vs cooked loin fat vitamin D3 concentrations only differed following sous-vide cooking. Total vitamin D activity retention of all cooked pork products did not differ from 100%. Abstract: Little 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.