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Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations

Author:
Summo, Carmine, Pasqualone, Antonella, Paradiso, Vito Michele, Centomani, Isabella, Centoducati, Gerardo, Caponio, Francesco
Source:
Journal of the science of food and agriculture 2016 v.96 no.1 pp. 262-270
ISSN:
0022-5142
Subject:
carbon dioxide, flavor, lipid peroxidation, lipids, modified atmosphere packaging, sausages, storage time
Abstract:
BACKGROUND: Conflicting results about the effect of modified atmosphere packaging (MAP) rich in CO₂ on the quality of different kinds of meat products are present in the literature. In this study, the degree of lipid degradation and the sensory characteristics of ripened sausages packed in modified atmosphere at three different carbon dioxide (CO₂) concentrations were evaluated during 5 months of storage. RESULTS: The degree of hydrolytic degradation of the lipid fraction was found to decrease with increasing CO₂ concentration. Similarly, oxidative phenomena occurred at a lower rate when the CO₂ concentration increased. The variations in CO₂ concentration influenced the perception of rancid flavor in the examined sausages. CONCLUSION: An increase in CO₂ concentration in MAP slowed down the evolution of lipid oxidation owing to the minor extent of hydrolytic degradation, whose products have pro‐oxidant activity. This effect was more evident in the first 2 months of storage. © 2015 Society of Chemical Industry
Agid:
4789525