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4.. Ferioli F, M. F. Caboni, P.C. Dutta (2008), Evaluation of cholesterol and lipid oxidation inraw and cooked minced beef stored under oxygen-enriched atmosphere, Meat Science 80,681-685.Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize meat colourbut may lead to an increase in lipid oxidation, influencing the acceptability and safety of the product. In thiswork, the effect on cholesterol and lipid susceptibility to oxidation was investigated in commercial minced beefheld under MAP (80% O 2 /20% CO 2 ). Cholesterol oxidation products (COPs), peroxide value (PV) and thiobarbituricacid reactive substances (TBARS) were determined, before and after pan frying, at 1, 8 and 15 days sincepackaging under refrigerated storage (3-4 °C). 7α-Hydroxycholesterol, 7β-hydroxycholesterol and 7-ketocholesterol were the more abundant COPs identified. COPs significantly increased in raw beef during storage:after 1, 8 and 15 days since packaging COPs were at the levels of 10.4, 30.7 and 60.5 µg/g of fat, respectively.Cooking did not affect cholesterol oxidation in freshly packaged minced beef but led to a rise in COPsamount with respect to raw muscle after 8 and 15 days of storage. The trend in cholesterol oxidation reflected theprogressive increase in lipid peroxidation rate brought by MAP conditions.5. Verardo V., F. Ferioli , Y. Riciputi, G. Iafelice, E. Marconi, M. F. Caboni (2009), Evaluationof lipid oxidation in spaghetti pasta enriched with long chain n_3 polyunsaturated fatty acidsunder different storage conditions, Food Chemistry 114 472–477.This study investigated lipid oxidation in spaghetti enriched in long chain n_3 polyunsaturated fatty acids (LCn_3 PUFA) by the addition to semolina of an integrator containing eicosapentaenoic acid and docosahexaenoicacid. Two oxidative parameters were evaluated: peroxide value (PV), to assess primary oxidation and oxidisedfatty acids to quantify secondary oxidation products. Functional spaghetti had a shelf life comparable to controlpasta. LC n_3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylightand accelerated oxidation in a laboratory heater. Storage decidedly affected shelf life: PV in functional spaghettiincreased from 7.1 to 43.4 meq O2/kg of fat under light exposure over 12 months, and from 7.1 to 16.2meq O2/kg under accelerated ageing at 55 _C for 27 days, reproducing about 18 months at room temperature.Oxidised fatty acids increased in fortified spaghetti from 4.8 to 13.8 g/100 g of fat under light exposure over 12months and from 4.8 to 7.8 g/100 g of fat at 55 °C in 27 days. The high sensitivity of spectrophotometric andchromatographic analytical methods permitted the evaluation of primary and secondary oxidative derivatives insmall amounts of fat.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it38