Effect of storage on oxidation of cholesterol and lipids in liver pate type sausage

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

Abstrakty

EN

The effect of storage on the contents of cholesterol, its oxidation products (oxysterols), lipid oxidation and hydrolytic changes in liver pate type sausage was studied. Lipid oxidation, hydrolysis and oxysterols level were examined after 1, 3, 6, 8 and 10 days of storage at 4°C. 7b-hydroxycholesterol and 7 – ketocholesterol were the major cholesterol oxidation products formed in samples during storage and their amounts increased throughout storage time. Storage time had no significant effect on acid number and lipid oxidation products (TBARS) in sausage. Significant increase (p = 0.05) of peroxide value, 7b-hydroxycholesterol, 7–ketocholesterol levels and total of oxysterols was noted. Storage time had a significant effect on the decrease of cholesterol. The contents of particular oxysterols and their sum were closely related to the peroxide value.

Słowa kluczowe

EN

liver pate type sausage; liver pate; oxidation product; lipid oxidation; cholesterol; storage; oxysterol; cholesterol oxidation

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Zaborowska Z.

• 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.

autor

Kummerow F.A.

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