"bragagnolo" - 1 õppematerjal

Liha töötlemine

1996). Cholesterol oxides cobalt, manganese, etc.), or enzymes like may be formed when reheating chilled meat lipoxygenase. In the case of induction by or during the chilling storage of meat. No lipoxygenase, this enzyme needs activation cholesterol oxides were reported to be by a preformed hydroperoxide (Honikel detected after the heating of pork sausages 2009). Lipid oxidation may also be induced (Baggio and Bragagnolo 2006), but studies by hydrogen peroxide generated by peroxide- made on European sausages revealed the forming bacteria during meat fermentation. generation of up to 1.5 μg/g of cholesterol Lipid oxidation follows a free radical mecha- oxides, even though the percentage of cho- nism consisting of 3 steps: initiation, propa- lesterol oxidation was below 0.17. The major gation, and termination. Hydroperoxides are cholesterol oxide found in an Italian sausage