Oxidation, monitored by the measure of peroxide value, the TBA test and the determiration of oholesterol oxdes, was found to be sufficiently low in general. Cholesterol oxidation products were found to differ in the two pork products. Mortadella was characterized by the presence in all samples of 5,6-alphaepoxycholesterol, while the 25-hydroxycholesterol has never been found. Only some samples of salame were found to contain cholesterol oxides and the four oxides identified were scattered among the sarnples with no relationship betweeo them.
Osservazioni preliminari in merito ai fenomeni ossidativi nel salame e nella mortadella / Chizzolini, Roberto; Novelli, E; Zanardi, Emanuela; Campanini, Giorgio; Dazzi, Gabriella; Madarena, Giuliana. - XLIX:(1995), pp. 427-428. (Intervento presentato al convegno XLIX Convegno Nazionale Società Italiana delle Scienze Veterinarie (SISVET) tenutosi a Salsomaggiore Terme (PR) nel 27-30 Settembre 1995).
Osservazioni preliminari in merito ai fenomeni ossidativi nel salame e nella mortadella
CHIZZOLINI, Roberto;ZANARDI, Emanuela;CAMPANINI, Giorgio;DAZZI, Gabriella;MADARENA, Giuliana
1995-01-01
Abstract
Oxidation, monitored by the measure of peroxide value, the TBA test and the determiration of oholesterol oxdes, was found to be sufficiently low in general. Cholesterol oxidation products were found to differ in the two pork products. Mortadella was characterized by the presence in all samples of 5,6-alphaepoxycholesterol, while the 25-hydroxycholesterol has never been found. Only some samples of salame were found to contain cholesterol oxides and the four oxides identified were scattered among the sarnples with no relationship betweeo them.| File | Dimensione | Formato | |
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