Oxidación del colesterol en carne y derivados: factores que determinan su formación
- Gil García, M.D.
- Bañón Arias, Sebastián
- Laencina Sánchez, José
- Garrido Fernández, María Dolores
ISSN: 0213-5434, 1989-1784
Year of publication: 2004
Issue: 20
Pages: 21-34
Type: Article
More publications in: Anales de veterinaria de Murcia
Abstract
Cholesterol oxidative reactions in meats lead to a production of potentially toxic secondary compounds. Lipid and cholesterol oxidative stability are closely related. The amount and composition of cholesterol oxidation products in fresh meat varied significantly depending on animal species and dietary fat intake, since both factors determine the degree of unsaturation of meat fat. Most of processing methods, such as cooking or irradiation treatments, considerably increase the oxysterols formation rate. On the other hand, protective atmospheres packaging and/or frozen storage, and the incorporation of antioxidants minimize cholesterol oxidation. In this sense, vitamin E dietary supplementation is a powerful tool in order to prevent their synthesis in fresh and processed meat products.