EJPAU 2005. Zaborowska Z. , Uchman W. , Bilska A. , Jeleń H. , Rudzińska M. , Wąsowicz E. EFFECT OF STORAGE ON CHOLESTEROL OXIDATION PRODUCTS IN THE "PIWNA" AND "MORTADELA" TYPES OF SAUSAGE

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.

2005
Volume 8
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Zaborowska Z. , Uchman W. , Bilska A. , Jeleń H. , Rudzińska M. , Wąsowicz E. 2005. EFFECT OF STORAGE ON CHOLESTEROL OXIDATION PRODUCTS IN THE "PIWNA" AND "MORTADELA" TYPES OF SAUSAGE, EJPAU 8(2), #14.
Available Online: http://www.ejpau.media.pl/volume8/issue2/abs-14.html

EFFECT OF STORAGE ON CHOLESTEROL OXIDATION PRODUCTS IN THE "PIWNA" AND "MORTADELA" TYPES OF SAUSAGE

Zofia Zaborowska¹, Waldemar Uchman², Agnieszka Bilska², Henryk Jeleń³, Magdalena Rudzińska³, Erwin Wąsowicz³
¹ Institute of Agricultural and Food Biotechnology, Departament of Food Concentrates, Poznan, Poland
² Institute of Meat Technology, University of Life Sciences in Poznań, Poland
³ Institute of Plant Products Technology, August Cieszkowski Agricultural University of Poznan, Poland

ABSTRACT

The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in "piwna" and "mortadela" type sausages was studied. All the parameters were examined after 1, 3, 6, 8, 10 days of storage at 4°C in the case of the "mortadela" type sausage, and after 1, 3, 8, 10, 13, 15, 17 days of storage at 4°C in the case of "piwna" sausage. A statistical analysis showed an influence of storage time on the peroxide value, pH, ascorbic acid level, 25-OHC and sum of oxysterols in "mortadela" type sausage. In the "piwna" type sausage the storage time has a statistical influence on all the parameters except for its pH value. A significant increase (p = 0.05) oin the peroxide value and the pH value in the "mortadela" type sausage was noted. In the case of the "piwna" type sausage a significant increase of the peroxide value, acid number was noted. Storage time had a significant effect (p = 0.05) on the decrease in ascorbic acid in both types of sausages and nitrite level in the "piwna" type sausages. The content of particular oxysterols statistically increased (p = 0.05) in the "piwna" and the "mortadela" type sausages. The total sum of oxysterols increased (p = 0.05) in both types of sausages.

Key words: cholesterol oxidation products; peroxide value; acid number, cooked sausages; time storage.

Zofia Zaborowska
Institute of Agricultural and Food Biotechnology,
Departament of Food Concentrates, Poznan, Poland
Starołecka 40, 61-361 Poznan, Poland
ph: (+4861) 879 32 41
fax: (+4861) 879 34 83

Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl

Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl

Henryk Jeleń
Institute of Plant Products Technology,
August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

Magdalena Rudzińska
Institute of Plant Products Technology,
August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

Erwin Wąsowicz
Institute of Plant Products Technology,
August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.