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Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations
Author(s) -
Summo Carmine,
Pasqualone Antonella,
Paradiso Vito Michele,
Centomani Isabella,
Centoducati Gerardo,
Caponio Francesco
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7089
Subject(s) - chemistry , lipid oxidation , carbon dioxide , modified atmosphere , food science , degradation (telecommunications) , flavor , hydrolysis , atmosphere (unit) , sensory analysis , environmental chemistry , organic chemistry , shelf life , antioxidant , telecommunications , physics , computer science , thermodynamics
BACKGROUND Conflicting results about the effect of modified atmosphere packaging ( MAP ) rich in CO 2 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 ( CO 2 ) concentrations were evaluated during 5 months of storage. RESULTS The degree of hydrolytic degradation of the lipid fraction was found to decrease with increasing CO 2 concentration. Similarly, oxidative phenomena occurred at a lower rate when the CO 2 concentration increased. The variations in CO 2 concentration influenced the perception of rancid flavor in the examined sausages. CONCLUSION An increase in CO 2 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