Abstract

An experimental investigation was carried out to study the evolution of the volatile compounds of ripened sausages as a function of both storage time (time) and composition of packaging atmosphere (MAP). Ripened sausages, prepared at an industrial plant, were packed applying three different atmosphere compositions and were stored for three months. The obtained data evinced that the evolution of the volatile compounds was significantly related to the variable time more than to the variable MAP. The main volatile compounds were those derived from spices. Among them, Delta(3)-carene was the most abundant and a significant decrease was observed during storage (p<0.05). The volatile compounds derived from lipid autoxidation showed generally a significant increase during storage, suggesting the raise of lipid oxidation also at low oxygen concentration. Moreover, octanal and nonanal were significantly influenced by the atmosphere composition, with the highest values in samples packed at the lowest CO(2) concentration.

Autore Pugliese

• Pasqualone Antonella , Summo Carmine , Caponio Francesco

Tutti gli autori

• PASQUALONE A.;SUMMO C.;CAPONIO F.;GOMES T.F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2010

ISSN

0309-1740

ISBN

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Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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