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

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) concentrationswere 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:Anincrease inCO2 concentration inMAPsloweddownthe evolution of lipidoxidationowing to theminor extent of hydrolytic degradation, whose products have pro-oxidant activity. This effectwas more evident in the first 2months of storage.