Effect of storage on cholesterol oxidation products in the 'piwna' and 'mortadela' types of sausage

The effect of storage on the cholesterol oxidation products (COPs) content, lipid oxidation, hydrolytic changes, pH, ascorbic acid and nitrite contents in "piwna" and "mortadela" type sausages was studied. All the parameters were examined after 1, 3, 6, 8, 10 days of storage at 4°C in the case of the "mortadela" type sausage, and after 1, 3, 8, 10, 13, 15, 17 days of storage at 4°C in the case of "piwna" sausage. A statistical analysis showed an influence of storage time on the peroxide value, pH, ascorbic acid level, 25-OHC and sum of oxysterols in "mortadela" type sausage. In the "piwna" type sausage the storage time has a statistical influence on all the parameters except for its pH value. A significant increase (p = 0.05) oin the peroxide value and the pH value in the "mortadela" type sausage was noted. In the case of the "piwna" type sausage a significant increase of the peroxide value, acid number was noted. Storage time had a significant effect (p = 0.05) on the decrease in ascorbic acid in both types of sausages and nitrite level in the "piwna" type sausages. The content of particular oxysterols statistically increased (p = 0.05) in the "piwna" and the "mortadela" type sausages. The total sum of oxysterols increased (p = 0.05) in both types of sausages.