Cholesterol oxidation products in Pancetta Stesa as a function of ripening, presence of antioxidants and exposure to artificial and UV light

In this work the influence was studied of time and antioxidants such as sodium nitrate and ascorbyl palmitate on fat oxidation state in 'pancetta stesa' (a kind of unsmoked bacon). In particular, the qualitative and quantitative analysis was carried out of cholesterol oxidation products (COPs), the importance of which is linked to their toxicity. These parameters were also studied when the same samples were exposed to a light simulating that of supermarket display cabinets and UV light which, owing to its bactericide action, could be used at the time of packaging of portioned products. The results of the experiments show that COPs are correlated with all the parameters considered: ripening, formulation and treatment also with unexpected effects. Peroxide value increases with ripening time, whereas p-anisidine value shows no correlation with the above parameters.