Fenomeni ossidativi e caratteristiche nutrizionali dei prodotti di salumeria

A set of samples of commercial products has been bought with the aim of taking a picture of products normally marketed in Italy. Results of proximate composition, pH, nitrites, hydroxyproline and non protein nitrogen (the last one only for salame Milano) determinations have given a comprehensive picture of the range of values which can be found in mortadella and salame available in the shops. 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. Significant fluctuations have been observed in cholesterol content of both salame and mortadella, with values ranging from less than 40 to over 130mg/100g of sample. Cholesterol oxidation products were found to differ in the two pork products. Nortadella was characterized by the presence in all samples examined of 5,6a-epoxycholesterol, while 25-hydroxycholesterl has never been found. Only some samples of salame were found to contain cholesterol oxides and the four oxides identified were scattered among the samples with no relationship between them.