[Cured pork products (ham, salami, coppa) and lipid ossidation]
1999
Zanardi, E. | Novelli, E. | Ghiretti, G.P. | Dorigoni, V. | Chizzolini, R. (Parma Univ. (Italy). Istituto di Scienza e Tecnologia degli Alimenti)
An investigation has been conducted on the oxidative phenomena which could take place in some of the most important Italian raw cured pork products: fermented sausages, coppa and Parma ham. Proximate composition, non protein nitrogen, salt, peroxide number, TBARS value, volatile aldehydes, total cholesterol and cholesterol oxides were determined. The research has shown that peroxide number and TBARS values are very low in hams and slightly higher in sausages. In coppa TBARS values were higher than those of salami, but peroxide number was higher than sausages. Aldehydes determination has shown a great variability among samples of the same type of pork product, variability which was ascribed to the method of analysis. Differences among the three pork products were limited. Total cholesterol content was lower in hams (70 mg/100 g), intermediate in sausages (about 100 mg/100 g) and higher in coppa (about 110 mg/100 g). In all the products the only cholesterol oxides observed were 7-hydroxycholesterol, 7-ketocholesterol and 5,6-epoxycholesterol. Average cholesterol oxidation ranged from 0.06% of sausages to 0.18% of coppa. The type of oxides observed and their relative amounts are discussed in relation with human health
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