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  • Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.

Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.

Meat science (2010-08-04)
Carmine Summo, Francesco Caponio, Francesco Tricarico, Antonella Pasqualone, Tommaso Gomes
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, Δ3-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.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Octanal, ≥95%, FCC, FG
Sigma-Aldrich
Octanal, natural, ≥95%, FCC, FG
Sigma-Aldrich
Octanal, 99%
Sigma-Aldrich
Nonanal, 95%
Supelco
Nonanal, analytical standard