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Meat Sci

Title:		Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere
Author(s):		Summo C; Caponio F; Tricarico F; Pasqualone A; Gomes T;
Address:		"Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Universita degli Studi, Via Amendola, 165/a, I-70126 Bari, Italy. c.summo@agr.uniba.it"
Journal Title:		Meat Sci
Year:		2010
Volume:		20100717
Issue:		3
Page Number:		839 - 844
DOI:		10.1016/j.meatsci.2010.07.006
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
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, Delta3-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 CO2 concentration"
Keywords:		Aldehydes/analysis Animals Atmosphere Bicyclic Monoterpenes Bridged Bicyclo Compounds/analysis Carbon Dioxide Food Handling/*methods Food Packaging/*methods Lipid Peroxidation Meat Products/*analysis Oxygen Spices Swine Time Factors Volatile Organic Compo;
Notes:		"MedlineSummo, Carmine Caponio, Francesco Tricarico, Francesco Pasqualone, Antonella Gomes, Tommaso eng England 2010/08/04 Meat Sci. 2010 Nov; 86(3):839-44. doi: 10.1016/j.meatsci.2010.07.006. Epub 2010 Jul 17"