Content of cholesterol oxides in heated meat products. 1. Possibility of technological influences.

Cholesteroloxidgehalte in erhitzen Fleischerzeugnissen. 1. Mögliche technologische Beeinflussung bei Erzeugnissen für den Direktverzehr und küchenfertig vorbereitete Kühlkost.

Type of article: Article

Summary

Cholesterol is oxidized spontaneously. A number of so called cholesterol oxides can be formed. They may cause some health hazards, especially cyto- and angiotoxic effects. The objective of the research described here was to get a general idea of the amount of main cholesterol oxides (7alpha-diol, 7beta-diol, 7-keto, alpha-epoxide, beta-epoxide, triol, 25-diol, 20-alpha-diol) in preheated stored products and to see how to reduce the formation of these compounds by technological means. These studies on market samples and self produced sausages - 120 meat products in total - show that the use of nitrite often results in a retarded increase/reduced amount of cholesterol oxides during and after storage.

Details

Original title: Cholesteroloxidgehalte in erhitzen Fleischerzeugnissen. 1. Mögliche technologische Beeinflussung bei Erzeugnissen für den Direktverzehr und küchenfertig vorbereitete Kühlkost.
Record ID : 2003-0280
Languages: German
Source: Fleischwirtschaft - vol. 82 - n. 6
Publication date: 2002/06
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Oxide; Meat; Research; Health; Cooking; Cholesterol