A set of samples of commercial products has benn brought with the aim of tacking a picture of products normally marked in Italy. Oxidation monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general. Fresh ingredients were also checked with results confirming the absence of oxidation. A few unidentifred molecules were observed in the case of cholesterol oxides, besides the absence ofknown compounds. Such molecules also found in mortadella and salame, are now undergoing identification.
Oxidation patterns of lipids in mortadella and salame Milano / Zanardi, Emanuela; Novelli, E; Campanini, Giorgio; Chizzolini, Roberto. - In: ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA. UNIVERSITÀ DI PARMA. - ISSN 0393-4802. - XIV:(1994), pp. 315-327.
Oxidation patterns of lipids in mortadella and salame Milano
ZANARDI, Emanuela;CAMPANINI, Giorgio;CHIZZOLINI, Roberto
1994-01-01
Abstract
A set of samples of commercial products has benn brought with the aim of tacking a picture of products normally marked in Italy. Oxidation monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general. Fresh ingredients were also checked with results confirming the absence of oxidation. A few unidentifred molecules were observed in the case of cholesterol oxides, besides the absence ofknown compounds. Such molecules also found in mortadella and salame, are now undergoing identification.| File | Dimensione | Formato | |
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