Cholesterol content of fried-shredded pork extracted by supercritical carbon dioxide

To produce reduced cholesterol fried-shredded pork with minimum changes in sensory attributes, cholesterol of fried-shredded pork was extracted using supercritical CO2 extraction at pressures of 73, 204, and 340 atm and temperatures of 50, 100 and 150°C, and was quantified by HPLC. Cholesterol concentrations of the extracts increased sharply as pressure increased from 73 to 340 atm at all temperatures, which resulted in large decreases in cholesterol contents in the extracted products. Changes in extraction temperature did not affect cholesterol extracted at higher pressures of 204 or 340 atm. No significant difference in sensory attributes was observed between 340 atm/50°C extracted product and unextracted control. The extraction condition of 340 atm/50°C was suggested for producing reduced-cholesterol fried-shredded pork.