Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid

An investigation has been carried out on the effect of dietary supplementation with vitamin E and oleic acid on oxidative stability of Italian representative pork products. Fatty acid composition of deposited fat was modified in the oil supplemented groups with negative effects on fat firmness. Oil supplementation significantly increased vitamin E content of muscles, as well. Oxidative stability of fat, evaluated by TBARS and cholesterol oxides, has not shown significant differences between dietary treatments but, although the differences were not significant, the tendency was sufficiently clear, especially in salame Milano, towards a lower oxidation level in vitamin E enriched meat. Cholesterol oxidation was found to vary in general around 0.1% of total cholesterol and the only cholesterol oxides observed were 7β-hydroxycholesterol, 5,6α-epoxycholesterol and 7-ketocholesterol. Aldehydes content and distribution appeared to be linked, firstly, to the specific processing technology of the product and, secondly, to the changed fatty acid composition.