Effect of storage on Fatty Acid Methyl Ester (FAME) and Cholesterol Oxidation Products (COPs) in different type of Sausages

• Main Authors: A.R., Alina, Z.H., Shazamawati, N., Nor'Atiqah, M.J., Thema Juhana, J., Juriani, K.M.W., Syamsul, A., Siti Mashitoh
• Format: Article
• Language: en_US
• Published: 2015
• Subjects: Cholesterol Oxidation Products (COPs); Fatty Acid Methyl Ester (FAME); Gas Chromatography (GC)
• Online Access: http://ddms.usim.edu.my/handle/123456789/8789

Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic and carcinogenic effects towards human. Storage of food will increase the production of COPs. The objective of this research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fatty acids content and formation of cholesterol oxides in three different lipid sources of sausage products containing chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages with different lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeks and stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted and analyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fatty acids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life. The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid compared to Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in all samples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies that sausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are to wider the range of COPs reference standards. © IDOSI Publications, 2012.