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Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage

Krkić, Nevena, Šojić, Branislav, Lazić, Vera, Petrović, Ljiljana, Mandić, Anamarija, Sedej, Ivana, Tomović, Vladimir, Džinić, Natalija
Food control 2013 v.32 no.2 pp. 719-723
aldehydes, coatings, fatty acid composition, lipid peroxidation, odors, polyunsaturated fatty acids, sausages, storage time, taste, thiobarbituric acid-reactive substances
Dry fermented sausage (Petrovská klobása) was coated with chitosan–caraway film. Effect of coating on fatty acid profile, lipid oxidation and sensory property of odor and taste were investigated during five months storage.At the end of storage period, sum of unsaturated and polyunsaturated fatty acids was significantly higher (p < 0.05) in coated than in control sausage.Contents of propanal and pentanal were significantly higher in the control sausage, while the rest of aldehydes content (hexanal, heptanal and octanal) did not differ between control and coated sausage.In both coated and control sausage, TBARS values content increased after two months storage and then remained unchanged until the end of storage period. Between examinated groups of sausages no significant difference was observed (p > 0.05).After two months of storage, sensory property of odor and taste did not differ between examinated groups of sausages, but at the end of storage period this value was significantly higher for coated sausage.Chitosan–caraway coated sausage showed lower intensity of lipid oxidative changes and better sensory properties for odor and taste at the end of five months storage in comparison to control.