Abstract: The purpose of this paper is to determine the effect of different lipid sources (animal and plant) duringchilled storage on the formation of cholesterol and cholesterol oxidation products in sausages formulated withchicken fat and red palm mid fraction. The commercial sample, as represented by the chicken sausage and themechanical deboned meat sausage was analyzed as a comparison. The sausages were produced in a plant scalefor two batches, vacuum packed and stored at -4°C or chilled condition. At time intervals of week 0, 1, 2 and3, the sausages were analyzed using gas chromatography with flame ionization detector for determiningcholesterol and cholesterol oxidations products, which were 25-hyroxycholesterol,-epoxycholesterol,-epoxycholesterol and 7-ketocholesterol. This study showed the variable amount of compounds analyzedthroughout the period of analysis, 25-hydroxycholesterol detected in PMF at week 3 (0.77 ppm). Thesignificantly high amount of cholesterol was detected in MDM (239.99 ppm) at week 3. The different type ofsausages formulated with chicken fat and palm mid fraction which were animal and plant fats, respectively didnot show any significant changes towards the formation of cholesterol and COPs throughout the storageperiod in chilled condition. It is recommended for future works to prolong the period of storage to obtainconcrete result at the end of analysis, analyze the compounds using gas chromatography with massspectrometry to improve the detection limit and to expand the reference standard of cholesterol oxidationproducts to be used as the compounds may varies. Key words: Cholesterol Cholesterol oxidized products Sausages

Abstract:Cholesterol oxidation products (COPs) have been shown potentially atherogenic, mutagenic andcarcinogenic effects towards human. Storage of food will increase the production of COPs. The objective ofthis research is to investigate the effect of cold storage (chilled storage, 4°C and frozen storage, -20°C) on fattyacids content and formation of cholesterol oxides in three different lipid sources of sausage productscontaining chicken fat (CF), Super Olein (SO) and Red Palm Stearin (RPS).Three types of chicken sausages withdifferent lipid sources: CF, SO and RPS were prepared and stored in chiller for zero, first, second and third weeksand stored frozen for zero, fourth and eight weeks. Fatty Acids and COPs in samples were extracted andanalyzed using gas chromatography with flame ionization detector (FID). The reduction of unsaturated fattyacids, cholesterol content and formation of cholesterol oxides were found during throughout the storage life.The Red Palm Stearin (RPS) samples showed significant increment of the total saturated fatty acid comparedto Super Olein (SO) and chicken fat (CF). It was concluded the saturated fatty acids (SFA) andmonounsaturated fatty acids (MUFA) increased in comparison to polyunsaturated fatty acids (PUFA) in allsamples during chilled storage and the amount of COPs were in the following order; CF>SO>RPS. It implies thatsausages formulated with SO and RPS are effective in reducing COPs formation. The recommendations are towider the range of COPs reference standards. Key words:Cholesterol Oxidation Products (COPs) Fatty Acid Methyl Ester (FAME) Gas Chromatography (GC)