Cholesterol and cholesterol oxidation products in Polish commercial sausages

• Autorzy: Zaborowska Z. , Uchman W. , Jelen H. , Rudzinska M. , Wasowicz E.
• Języki publikacji: EN

Abstrakty

EN

A study was carried out to determine the cholesterol and cholesterol oxidation products (COPs, oxysterols) content of several Polish commercial sausages. Cholesterol content ranged from 244.42 µg/1 g of sample in salami to 847.87 µg/1 g of sample in pasztetowa no. 1. The content of the sum of cholesterol oxidation products ranged from 4.42 µg/1 g of the sample in parówkowa to 36.52 µg/1 g of the sample in metka łososiowa. The correlation between fat and cholesterol oxidation products showed that in case of the higher the fat content, the higher the sum of oxysterols content is observed. A correlation between fat content and cholesterol content was not found.

Słowa kluczowe

EN

human disease; Polish sausage; oxidation product; commercial sausage; cholesterol; sausage

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Zaborowska Z.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Uchman W.

autor

Jelen H.

autor

Rudzinska M.

autor

Wasowicz E.

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