Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham

• Published in: Food and chemical toxicology 2011-06, Vol.49 (6), p.1468-1471
• Main Authors: Clariana, M., García-Regueiro, J.A.
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; cholesterol; Cholesterol - chemistry; Cholesterol oxidation products; Dry-cured ham; Food Packaging - methods; Food Preservation; Food toxicology; ham; High pressure process; high pressure treatment; Hydrostatic Pressure; Meat Products; Medical sciences; Oxidation; Oxidation-Reduction; Swine; Toxicology; Vacuum; vacuum packaging
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2011.03.027

► Pressurisation at 600MPa did not increase cholesterol oxidation products content. ► Pressurisation at 900MPa increased mainly all cholesterol oxidation products. ► The effect of 900MPa was similar to that produced when heating meat. ► The content of 7-ketocholesterol was a good indicator of cholesterol oxidation. The effect of high pressure processing (at 600 and 900MPa) on cholesterol oxidation products has been studied in vacuum packaged sliced dry-cured ham. Pressurisation of dry-cured ham at 600MPa did not show changes in the contents of cholesterol oxidation products. However, the effect of pressurisation at 900MPa produced a significant increase in the contents of 7α-hydroxycholesterol, 7β-hydroxycholesterol, β-epoxycholesterol, α-epoxycholesterol, 25-hydroxycholesterol and 7-ketocholesterol. In view of the results, at the pressure of 900MPa, a strong damage of membrane could be produced and the potential production of harmful compounds in dry-cured ham as it was observed for cholesterol oxidation products.