title: Effect of high pressure processing on cholesterol oxidation products in vacuum packaged sliced dry-cured ham.
abstract: The effect of high pressure processing (at 600 and 900 MPa) on cholesterol oxidation products has been studied in vacuum packaged sliced dry-cured ham. Pressurisation of dry-cured ham at 600 MPa did not show changes in the contents of cholesterol oxidation products. However, the effect of pressurisation at 900 MPa 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 900 MPa, 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.
authors.affiliation: IRTA-Food Technology, Finca Camps I Armet s/n, 17121 Monells, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Clariana
authors.forename: J A
authors.initials: JA
authors.lastname: García-Regueiro
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000737:chemistry*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D006874:Hydrostatic Pressure; D008461:Meat Products; D010084:Oxidation-Reduction; D013552:Swine; D014618:Vacuum
chemical_list: D002784:Cholesterol