| Title: | Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage |
| Author(s): | Lorenzo JM; Bedia M; Banon S; |
| Address: | "Centro Tecnologico de la Carne de Galicia, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, Ourense 32900, Spain" |
| DOI: | 10.1016/j.meatsci.2012.11.006 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "This study provides data on the relationship between flavour deterioration and the volatile compound profile of semi-ripened pork salami kept under retail conditions for up to 150 days. The flavour of salami deteriorated for 120 days, resulting in rancidity and a loss of acceptability. TBARS increased from 0.16 to 0.57 MDA/kg. The flavour changes during the shelf life of salami were monitored from changes in the volatile profile. The retailing time influenced (p<0.05) the level of 27 of the 30 headspace volatiles determined by SPME-GC/MS. Flavour deterioration was associated with the loss and/or degradation of volatiles resulting from spices and microbial activities, and the formation of volatiles from lipid oxidation. The levels of 2-heptenal and methyl esters of heptanoic, pentanoic and hexanoic acids were the best discriminators of storage time, and therefore seem to be promising as marker compounds of flavour deterioration and acceptability" |
| Keywords: | Animals Caproates/metabolism Consumer Behavior Fatty Acids/*metabolism Food Microbiology *Food Storage Heptanoic Acids/metabolism *Lipid Peroxidation Meat Products/*analysis/microbiology Pentanoic Acids/metabolism Spices Swine *Taste Thiobarbituric Acid R; |
| Notes: | "MedlineLorenzo, Jose Manuel Bedia, Mario Banon, Sancho eng England 2013/01/01 Meat Sci. 2013 Mar; 93(3):614-20. doi: 10.1016/j.meatsci.2012.11.006. Epub 2012 Nov 16" |
