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

100%

Zaborowska Z., Uchman W., Bilska A., Jelen H., Rudzinska M., Wasowicz E., Kummerow F. A.

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

2001

tom 04

nr 2

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.

The effect of species origin of liver on quality of liver pate type sausage

80%

Pyrcz J., Pietronczyk K., Kowalski R., Danyluk B.

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

2006

tom 09

nr 2

The aim of the study was to determine the effect of species origin of liver in the raw material composition and kind of thermal process (pasteurisation and sterilization) on the physicochemical and sensory quality of liver pate type miscellaneous sausages. Experimental material consisted of model emulsified liver pate type miscellaneous sausages produced at the P.P.H.U. “W-D” sp. z o.o. processing plant in Skwierzyna. The technological factor, which affected properties of experimental batters and the quality of final products, was the introduction in the formulation of three different species origin types of liver (porcine, poultry and rabbit liver). In this way three variants of experimental sausages liver pate type were produced. The quality of experimental sausages was assessed on the basis of the following characteristics: cooking loss, vitamin A content, sensory analyses. The following conclusions can be formulated from the presented study. The quality of liver pate is determined both by the method of preparation of liver for production (raw, blanched) and the temperature of heating (pasteurization or sterilization). It was found that the lowest cooking loss occurs in pasteurized products produced with the additions of raw poultry and rabbit liver. Preproduction blanching of liver and higher heating temperature (sterilization) have a negative effect on the analyzed quality attributes of experimental products. Out of the three experimental products the highest scores for sensory quality attributes (apart from aroma) were given to sausages produced with the addition of poultry and rabbit liver.

Ograniczanie wyników

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

1 Bilska A.

1 Danyluk B.

1 Jelen H.

1 Kowalski R.

1 Kummerow F. A.

1 Pietronczyk K.

1 Pyrcz J.

1 Rudzinska M.

1 Uchman W.

1 Wasowicz E.

1 Zaborowska Z.

1 2006

1 2001

Wyniki wyszukiwania

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

The effect of species origin of liver on quality of liver pate type sausage