Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds

Carmine Summo; Maria Teresa Bilancia; Francesco Caponio

doi:10.1016/j.meatsci.2007.11.004

Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds

Meat Sci. 2008 Aug;79(4):722-6. doi: 10.1016/j.meatsci.2007.11.004. Epub 2007 Nov 22.

Authors

Carmine Summo¹, Maria Teresa Bilancia, Francesco Caponio

Affiliation

¹ 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.

PMID: 22063035
DOI: 10.1016/j.meatsci.2007.11.004

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.