BACKGROUND: Various studies have shown the ability of volatile compounds to influence the quality of charcuterie products because of their effect on sensorial properties. To the best of our knowledge, there are no data in the scientific literature concerning the evolution of volatile compounds of vacuum-packed ripened sausages over time. The aim of this work was to evaluate the evolution of volatile compounds in vacuum-packed ripened sausages over time, considering that this kind of packaging is the most commonly used to prolong the shelf-life of these products. RESULTS: Sixty-nine volatile compounds were identified. Those derived from spices represented the prevailing compounds at the beginning of storage and significantly decreased (P < 0.001) during 5 months of storage, as a result of the well-known antioxidant activity. Conversely, compounds derived from the autoxidation of lipids, which are among those chiefly responsible of sensorial properties of meat products, significantly increased (P < 0.001). CONCLUSION: The research demonstrated that vacuum packaging influenced the evolution of volatile compounds during storage of ripened sausages. In particular, the increase of volatile compounds derived from autoxidation of the lipid fraction indicated that oxidative processes involved the fatty fraction of ripened sausages also in the scarcity of oxygen.
Vacuum-packed ripened sausages: evolution of volatile compounds during storage
SUMMO, CARMINE;CAPONIO, Francesco;PASQUALONE, Antonella;GOMES, Tommaso Francesco
2011-01-01
Abstract
BACKGROUND: Various studies have shown the ability of volatile compounds to influence the quality of charcuterie products because of their effect on sensorial properties. To the best of our knowledge, there are no data in the scientific literature concerning the evolution of volatile compounds of vacuum-packed ripened sausages over time. The aim of this work was to evaluate the evolution of volatile compounds in vacuum-packed ripened sausages over time, considering that this kind of packaging is the most commonly used to prolong the shelf-life of these products. RESULTS: Sixty-nine volatile compounds were identified. Those derived from spices represented the prevailing compounds at the beginning of storage and significantly decreased (P < 0.001) during 5 months of storage, as a result of the well-known antioxidant activity. Conversely, compounds derived from the autoxidation of lipids, which are among those chiefly responsible of sensorial properties of meat products, significantly increased (P < 0.001). CONCLUSION: The research demonstrated that vacuum packaging influenced the evolution of volatile compounds during storage of ripened sausages. In particular, the increase of volatile compounds derived from autoxidation of the lipid fraction indicated that oxidative processes involved the fatty fraction of ripened sausages also in the scarcity of oxygen.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
