Effect of storage time on cholesterol oxidation products in metka type sausage

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

Abstrakty

EN

The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in metka sausage was studied. All parameters were examined after 1, 7, 14 days of storage at 4°C in darkness. Statistical analysis showed influence of storage time on all parameters. Significant increase (p = 0.05) of peroxide value, acid number and pH value was noted. Storage time had a significant effect (p = 0.05) on the decrease of ascorbic acid and nitrite level. The content of particular oxysterols and sum of oxysterols statistically decreased (p = 0.05).

Słowa kluczowe

EN

metka type sausage; storage time; meat technology; peroxide number; cholesterol oxidation product; sausage; acid number; meat product

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-07.html

Twórcy

autor

Zaborowska Z.

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

autor

Uchman W.

autor

Bilska A.

autor

Jelen H.

autor

Rudzinska M.

autor

Wasowicz E.

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