The effect of irradiation (2, 5 and 8 kGy) and vacuum storage for 60 days on fatty acid and cholesterol oxidation was determined in three Italian cured pork products (salame Milano, coppa and pancetta). A significant increase in the degree of fatty acid oxidation was observed starting from 8 kGy irradiation dose. Unlike the unirradiated samples, the vacuum storage was not sufficient to curb fatty acid oxidation in the irradiated pork products. The cholesterol oxidation of all of the pork products investigated was affected by the highest dose of irradiation and sometimes by storage. The effect induced by the ionising radiation was different depending on the type of pork product. The cholesterol oxide molecules were qualitatively similar in both irradiated and unirradiated pork products and the levels detected were about 100 times lower than the toxic level for in vitro and in vivo experiments.

Zanardi E., Battaglia A., Ghidini S., Conter M., Badiani A., Ianieri A. (2009). Lipid oxidation of irradiated pork products. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 42, 1301-1307 [10.1016/j.lwt.2009.02.016].

Lipid oxidation of irradiated pork products

BADIANI, ANNA;
2009

Abstract

The effect of irradiation (2, 5 and 8 kGy) and vacuum storage for 60 days on fatty acid and cholesterol oxidation was determined in three Italian cured pork products (salame Milano, coppa and pancetta). A significant increase in the degree of fatty acid oxidation was observed starting from 8 kGy irradiation dose. Unlike the unirradiated samples, the vacuum storage was not sufficient to curb fatty acid oxidation in the irradiated pork products. The cholesterol oxidation of all of the pork products investigated was affected by the highest dose of irradiation and sometimes by storage. The effect induced by the ionising radiation was different depending on the type of pork product. The cholesterol oxide molecules were qualitatively similar in both irradiated and unirradiated pork products and the levels detected were about 100 times lower than the toxic level for in vitro and in vivo experiments.
2009
Zanardi E., Battaglia A., Ghidini S., Conter M., Badiani A., Ianieri A. (2009). Lipid oxidation of irradiated pork products. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 42, 1301-1307 [10.1016/j.lwt.2009.02.016].
Zanardi E.; Battaglia A.; Ghidini S.; Conter M.; Badiani A.; Ianieri A.
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/76346
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 24
  • ???jsp.display-item.citation.isi??? 20
social impact