The research, of which some preliminary results are here presented, was intended to clarify the antioxidant role of nitrates and nitrites used in combination with or without ascorbic acid, in relation with lipid oxidative processes in a dry fermented meat product. Lipid oxidation would be looked at in a comprehensive way covering the rancidity (TBARS), the flavour (aldehydes) and the toxic (cholesterol oxides) aspects. Only part of the results dealing with TBARS and cholesterol oxides are reported.

Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (salame Milano) / CHIZZOLINI R.; ZANARDI E.; DORIGONI V.. - II(1999), pp. 662-663. ((Intervento presentato al convegno 45th International Congress of Meat Science and Technology (ICoMST) tenutosi a Yokohama (Japan) nel 1-6 Agosto 1999.

Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (salame Milano)

CHIZZOLINI, Roberto;ZANARDI, Emanuela;
1999

Abstract

The research, of which some preliminary results are here presented, was intended to clarify the antioxidant role of nitrates and nitrites used in combination with or without ascorbic acid, in relation with lipid oxidative processes in a dry fermented meat product. Lipid oxidation would be looked at in a comprehensive way covering the rancidity (TBARS), the flavour (aldehydes) and the toxic (cholesterol oxides) aspects. Only part of the results dealing with TBARS and cholesterol oxides are reported.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2297548
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