Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage

dc.creatorBaggio, SR
dc.creatorBragagnolo, N
dc.date2006
dc.date2014-11-15T18:45:08Z
dc.date2015-11-26T16:13:09Z
dc.date2014-11-15T18:45:08Z
dc.date2015-11-26T16:13:09Z
dc.date.accessioned2018-03-28T23:00:59Z
dc.date.available2018-03-28T23:00:59Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 39, n. 5, n. 513, n. 520, 2006.
dc.identifier0023-6438
dc.identifierWOS:000236139200009
dc.identifier10.1016/j.lwt.2005.03.007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55830
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/55830
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55830
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1267349
dc.descriptionThe effects of storage time on the formation of cholesterol oxides and on alterations in the fatty acid composition of processed meat products manufactured by Brazilian industries were investigated in this study. Cholesterol oxides and cholesterol were determined by HPLC using photodiode array and refractive index detectors. Samples of jerked beef, Italian-type salami, chicken mortadella and Chester mortadella were analysed at 30 day intervals starting at zero time, for 90 days for the mortadella and 120 days for the jerked beef and salami. The mortadellas were stored under refrigeration at 6 degrees C and the jerked beef and salami at room temperature, but protected from the light. No cholesterol oxides were formed during the storage time in any of the samples. The cholesterol content, the fatty acid composition and total lipid contents showed no significant differences during storage with the exception of the total lipid content of the jerked beef, which varied from 3.5 at zero time to 2.4 g/100 g after 120 days storage. (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.description39
dc.description5
dc.description513
dc.description520
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectstorage
dc.subjectcholesterol oxidation products
dc.subjectcholesterol
dc.subjectfatty acid
dc.subjectmeat products
dc.subjectOxidized Cholesterol
dc.subjectOxidation-products
dc.subjectTurkey Meat
dc.subjectFoods
dc.titleCholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
dc.typeArtículos de revistas


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