The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages
Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2009, Vol 8, Issue 3
Abstract
Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants.Material and methods. The experimental material consisted of fine – ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products.Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C,β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly affected, apart from storage time, also by the type and level of applied hydrolysates.The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation.Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%.The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added.The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.
Authors and Affiliations
Agnieszka Bilska, Magdalena Rudzińska, Ryszard Kowalski, Krystyna Krysztofiak
Keywords
Related Articles
- EP ID EP50905
- DOI -
- Views 121
- Downloads 0
Retrogradation of starches and maltodextrins of various origin
Background. The retrogradation which occurs during the processes food storage is an essential problem in food industry. In this study, the ability to retrogradate of native starches and maltodextrins of different botanic...
The influence of selected additives on shelf-life of ground meat
The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbi...
Ocena właściwości przeciwutleniających ekstraktów owoców mangostanu właściwego – smaczeliny (Garcinia mangostana L.)
W pracy podjęto próbę oznaczenia aktywności przeciwrodnikowej i przeciwutleniającej ekstraktów owoców mangostanu właściwego – smaczeliny (Garcinia mangostana L.) uzyskanych na drodze ekstrakcji rozpuszczalnikami o różnej...
Production of dry Lactobacillus rhamnosus GG preparations by spray drying and lyophilization in aqueous two-phase systems
Background. Drying is the oldest method of food preservation. It works by removing water from the food, which prevents the growth of microorganisms and decay. Moreover, spray or freeze drying is also used for the preserv...
Usuwanie cholesterolu w warunkach in vitro przez izolaty Lb. acidophilus
Celem badań było określenie zdolności izolatów Lb. acidophilus do usuwania cholesterolu w warunkach modelowego soku żołądkowego i modelowego soku trzust-kowego. Badane izolaty Lb. acidophilus wykazały się różną zdolności...