"lesterol" - 1 õppematerjal

Liha töötlemine

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 the primary products of oxidation, but they was reported to be 7-ketocholesterol, while are relatively unstable and odorless, while 5,6α-5,6-epoxycholesterol was the major end the secondary products of oxidation can con- product in other analyzed sausages (Demeyer tribute to off-flavors, color deterioration, and et al. 2000)