Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

•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 an...

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Bibliographic Details
Published in:Food chemistry 2022-12, Vol.397, p.133839-133839, Article 133839
Main Authors: Neill, H.R., Gill, C.I.R., McDonald, E.J., McRoberts, W.C., Loy, R., Pourshahidi, L.K.
Format: Article
Language:eng
Subjects:
Cholecalciferol
Heat
Loin
Mince
Retention
Sausage
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Summary:•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%. 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.
ISSN:0308-8146
1873-7072