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, 7ketocholesterol 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.
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