An experimental investigation was carried out to evaluate the hydrolytic and oxidative degradation of the lipid fraction of sausages produced by industrial technology. Non conventional analyses, as well as the analytical determinations commonly used to the aim, were employed. The obtained results showed the homogeneity and the good hygienic-sanitary quality of the studied sausages. With regard to the lipid fraction, the HPSEC analysis of polar compounds, compared to the routine analyses, gives a greater analytical guarantee to evaluate the level of the hydrolytic and oxidative degradation of sausages. The examined products evinced a high hydrolytic degradation, showed by both the free fatty acid and diglyceride values, while a low oxidative degradation, which is attributed to a primary oxidation phase, was found.
La qualità di salsicce di produzione industriale. Valutazione dei fenomeni di degradazione a carico della componente grassa
CAPONIO, Francesco;MINERVINI, FABIO
2004-01-01
Abstract
An experimental investigation was carried out to evaluate the hydrolytic and oxidative degradation of the lipid fraction of sausages produced by industrial technology. Non conventional analyses, as well as the analytical determinations commonly used to the aim, were employed. The obtained results showed the homogeneity and the good hygienic-sanitary quality of the studied sausages. With regard to the lipid fraction, the HPSEC analysis of polar compounds, compared to the routine analyses, gives a greater analytical guarantee to evaluate the level of the hydrolytic and oxidative degradation of sausages. The examined products evinced a high hydrolytic degradation, showed by both the free fatty acid and diglyceride values, while a low oxidative degradation, which is attributed to a primary oxidation phase, was found.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
