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C. M. Castellucci, D. H. Bastos, R. A. Soares, and E. A. TORRES. Department of Nutrition School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715 HNT, São Paulo SP, 01246-904, Brazil Cholesterol oxidation products (COPs) formation may be influenced by heating, oxygen, light, Aw, pH, presence of unsaturated fatty acids, radiations, free radicals and metallic ions among other factors. Technological processes, cooking method type of packing can also increase the oxidation of the cholesterol. COPs present undesirable biological characteristics as: interference in the function and morphology of the membranes, atherogenicity, cytotoxicity, mutagenicity, and carcinogenicity and in the inhibition of the biosynthesis of the cholesterol. Lingüiça is a fresh meat product, formulated with pork meat, cure salt and spices involved in casings. The consumption of pork meat, as well as its product has been increasing globally around 5% a year. In Brazil, it is a very popular meat product, mainly in barbecues. This study, evaluated, quantitatively COPs, fatty acids profile and lipid oxidation in lingüiça. The cholesterol and COPs (7alpha-hydroxycholesterol, 7betha-hydroxycholesterol, 7-ketocholesterol and 25-hydroxycholesterol) were analyzed by HPLC. Total lipids analyses were performed by the dry column method. Fatty acids were determined by gas chromatography and lipid oxidation was assessed by the 2-thiobarbituric acid method (TBARs). Forty-eight samples from four lots, three cooking methods, two different supermarkets and two types of packing (under vacuum and no vacuum) were analyzed in triplicate. COPs data showed that the samples contained 25-OH ranging from 24.26-421.28 ug/g sample and they presented only traces of 7alpha-OH, 7betha-OH and 7-ketocholesterol. The cholesterol quantity varied from 109.37 to 2405.97mg/100g sample, while the lipids varied from 29.44 to 131.79g/100g sample. TBARs values ranged from 0.008 to 1.088 mgMDA/Kg sample. The fatty acids profile presented a rate of 44.61% saturated, 38.22% monounsaturated and 17.17% polyunsaturated. In this study, the COPs formation might have been influenced by both cooking method and type of packing.
Session 94, Food Chemistry: Chemical effects of food processing, preservation and formulation
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