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Cholesterol and cholesterol oxidation products in Polish commercial sausages

100%

Zaborowska Z., Uchman W., Jelen H., Rudzinska M., Wasowicz E.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2002

tom 05

nr 2

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.

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Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

84%

Hes M., Korczak J., Pyrcz J., Kowalski R.

Żywność Nauka Technologia Jakość

2009

tom 16

nr 4

The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of available lysine and methionine in raw Polish sausage. Experimental material consisted of four variants of experimental sausages. One variant consisted of a sample with no antioxidant added (control), while the following were added to the other variants: BHT (0.02%), rosemary ethanol extract (0.05%) and soy protein hydrolysate (2%). Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and the Totox index was controlled and content of available lysine and methionine were determined periodically. In order to determine the effect of the addition of antioxidants on the stability of available lysine and methionine, values of the coefficient of the slope of curve of changes in time (coefficient a/24 h) were analyzed along with the half-life period of the amino acids (TIC50). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantitative losses of available lysine and methionine in analyzed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Żywność Nauka Technologia Jakość

1 Hes M.

1 Jelen H.

1 Korczak J.

1 Kowalski R.

1 Pyrcz J.

1 Rudzinska M.

1 Uchman W.

1 Wasowicz E.

1 Zaborowska Z.

1 2009

1 2002

Wyniki wyszukiwania

Cholesterol and cholesterol oxidation products in Polish commercial sausages

Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage