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J Sci Food Agric

Title:		Vacuum-packed ripened sausages: evolution of volatile compounds during storage
Author(s):		Summo C; Caponio F; Pasqualone A; Gomes T;
Address:		"Department of Biology and Chemistry of Agro-Forestry and Environment (DIBCA), University of Bari Aldo Moro, Bari, Italy. c.summo@agr.uniba.it"
Journal Title:		J Sci Food Agric
Year:		2011
Volume:		20110119
Issue:		5
Page Number:		950 - 955
DOI:		10.1002/jsfa.4272
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
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"
Keywords:		Animals Antioxidants/*metabolism Food Handling/*methods Food Packaging/*methods *Lipid Peroxidation Meat Products/*analysis *Spices Swine Vacuum Volatile Organic Compounds/*analysis;
Notes:		"MedlineSummo, Carmine Caponio, Francesco Pasqualone, Antonella Gomes, Tommaso eng England 2011/01/22 J Sci Food Agric. 2011 Mar 30; 91(5):950-5. doi: 10.1002/jsfa.4272. Epub 2011 Jan 19"