Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume8/issue3/2_3_2009.pdf
Issue 8 (3) 2009 pp. 15-22
Agnieszka Bilska, Magdalena Rudzińska, Ryszard Kowalski, Krystyna Krysztofiak
Poznań University of Life Sciences
The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages
Abstract
Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants.
Material and methods. The experimental material consisted of fine – ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products.
Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C,
β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly affected, apart from storage time, also by the type and level of applied hydrolysates.
The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation.
β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly affected, apart from storage time, also by the type and level of applied hydrolysates.
The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation.
Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%.
The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added.
The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.
The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.
Keywords: protein hydrolysates, cholesterol, cholesterol oxidation products, oxisterols, peroxide value
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume8/issue3/2_3_2009.pdf
For citation:
| MLA | Bilska, Agnieszka, et al. "The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages." Acta Sci.Pol. Technol. Aliment. 8.3 (2009): 15-22. |
| APA | Bilska A., Rudzińska M., Kowalski R., Krysztofiak K. (2009). The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages. Acta Sci.Pol. Technol. Aliment. 8 (3), 15-22 |
| ISO 690 | BILSKA, Agnieszka, et al. The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages. Acta Sci.Pol. Technol. Aliment., 2009, 8.3: 15-22. |