Lipid and cholesterol oxidation in Chinese-style sausage using vacuum and modified atmosphere packaging.

The oxidation of lipid and cholesterol in Chinese-style sausage in vacuum packaging (VP) and modified atmosphere packaging (MAP) stored at 4°C and 15°C, respectively, for 5 months was investigated. 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°C were significantly greater (p < 0·05) than at 4°C, and the MAP treatment was more stable than the VP treatment. In addition, the polyunsaturated fatty acids (PUFA) in sausage decreased with storage for both treatments. The content of cholesterol decreased significantly after 3 months of storage. 7-β-hydroxycholesterol, 7-ketocholesterol and 22-ketocholesterol were the major cholesterol oxidation products (COPs), but there was no detectable (< 1 μg/100 g) 25-hydroxycholesterol or cholestanetriol with either treatment.