Cholesterol and cholesterol oxidation products in Polish commercial sausages

A study was carried out to determine the cholesterol and cholesterol oxidation products (COPs, oxysterols) content of several Polish commercial sausages. Cholesterol content ranged from 244.42 µg/1 g of sample in salami to 847.87 µg/1 g of sample in pasztetowa no. 1. The content of the sum of cholesterol oxidation products ranged from 4.42 µg/1 g of the sample in parówkowa to 36.52 µg/1 g of the sample in metka łososiowa. The correlation between fat and cholesterol oxidation products showed that in case of the higher the fat content, the higher the sum of oxysterols content is observed. A correlation between fat content and cholesterol content was not found.