Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Zaborowska Z. , Uchman W. , Bilska A. , Jeleń H. , Rudzińska M. , Wąsowicz E. , Kummerow F. 2001. EFFECT OF STORAGE ON OXIDATION OF CHOLESTEROL AND LIPIDS IN LIVER PATE TYPE SAUSAGE, EJPAU 4(2), #14.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-14.html

ABSTRACT

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. The results indicate that both cholesterol and lipids undergo the same oxidat

Key words: liver pate, lipid oxidation, cholesterol, cholesterol oxidation products (oxysterols).

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