title: Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds.
abstract: The aim of this work was to use the HPSEC analysis of polar compounds to assess the level of oxidative and hydrolytic degradation of the lipid fraction of mortadella. The results indicated high primary oxidative degradation of the lipid fraction in the samples, with a mean value for oxidized triacylglycerols of 1.77%, and low secondary oxidation, with a mean value for triacylglycerol oligopolymers of 0.16%. In addition, in some cases, significant hydrolytic degradation was found. HPSEC analysis of polar compounds, to evaluate the level of oxidative and hydrolytic degradation of the mortadella lipid fraction, could be used as an alternative to commonly used techniques, some of which are not always reliable.
authors: Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Sezione di Industrie Agro-Alimentari, Via Amendola, 165/a, I-70126 Bari, Italy.
authors: Carmine
authors: C
authors: Summo
authors: Maria Teresa
authors: MT
authors: Bilancia
authors: Francesco
authors: F
authors: Caponio