LIPID AND CHOLESTEROL OXIDATION IN CHINESE-STYLE SAUSAGE USING VACUUMAND MODIFIED ATMOSPHERE PACKAGING

The oxidation of lipid and cholesterol in Chinese-style sausage in vac uum packaging (VP) and modified atmosphere packaging (MAP) stored at 4 -degrees-C and 15-degrees-C, respectively, for 5 months was investigat ed. The 2-thiobarbitaric acid reactive substance (TBARS) and peroxide value (POV) of sausage were variable with packaging treatments during storage. TBARS and POV in sausage stored at 15-degrees-C were signific antly greater (p < 0.05) than at 4-degrees-C, and the MAP treatment wa s more stable than the VP treatment. In addition, the polyunsaturated fatty acids (PUFA) in sausage decreased with storage for both treatmen ts. The content of cholesterol decreased significantly after 3 months of storage. 7-beta-hydroxycholesterol, 7-ketocholesterol and 22-ketoch olesterol were the major cholesterol oxidation products (COPs), but th ere was no detectable (< 1 mug/100 g) 25-hydroxycholesterol or cholest anetriol with either treatment.