Effect of Ripening Conditions and Storage Time on Oxidative and Sensory Stability of Petrovská Klobása Sausage

Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

Abstract:

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1092199

References:

[1] R. Talon, I. Lebert, A. Lebert, S. Leroy, M. Garriga, T. Aymerich, E.H. Drosinos, E. Zanardi, A. lanieri, M.J. Fraqueza, L. Patarata, A. Lauková, „Traditional dry fermented sausages produced in small –scale processing units in Mediterranean countries and Slovakia. 1. Microbial ecosystems of processing environments", Meat Sci., vol. 77, no.4 , pp. 570–579, Dec. 2007.
[2] T. Tasić, P. Ikonić, A. Mandić, M. Jokanović, V. Tomović, S. Savatić, Lj. Petrović, "Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice”, Food Cont., vol. 23, no. 1, pp. 107–112, Jan. 2012.
[3] A. Olivares, J. Navarro, M. Flores, "Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage”, Food Cont., vol. 115, no. 4, pp. 1464–1472, Aug. 2009.
[4] W. Visessanguan, S. Benjakul, S. Riebroy, N. Mongkol Yarchai, W. Tapingkae, „Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation”, Food Chem., vol. 94, no. 4, pp. 580–588, Mar. 2006.
[5] L. Zhao, Y. Jin, C. Ma, H. Song, H. Li, Z. Wang, S. Xiao, "Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices”, Meat Sci., vol. 88, no. 4, pp. 761–766, Aug. 2011.
[6] E. Hansen, D. Juncher, P. Henckel, A. Karlsson, G. Bertelsen, L.H. Skibsted, „Oxidative stability of chilled pork chops following long term freeze storage", Meat Sci., vol. 68, no. 2, pp.185–191, Oct. 2004.
[7] G. Gandemer, "Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products”, Meat Sci., vol. 62, no. 3, pp. 309–321, Nov. 2002.
[8] A. Mandić, Antioxidant activities of grape seed extracts from white grape varieties, Ph. D. Thesis, University of Novi Sad, Novi Sad (Serbia), 2007.
[9] I. Valencia, D. Ansorena, I. Astiasarán, "Stability of linseed and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions”, Meat Sci., vol. 73, no.2, pp. 269–277, June 2006.
[10] J.M. Bruna, E.M. Hierro, L. de la Hoz, D.S Mottram, M. Fernàndez, J.A. Juan Ordóñez, "The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages”, Meat Sci., vol. 59, no. 1, pp. 97–107, Sep. 2001.
[11] D. Ansorena, I. Astisaran, "Effect of storage and packaging on fatty acids composition and oxidation in dry fermented sausages made with added olive oil and antioxidants”, Meat Sci., vol. 67, no. 2, pp. 237–244, June 2004.
[12] W. Sun, Q. Zhao, H. Zhao, M. Zhao, B. Yang, "Volatile compounds of Cantonese sausage released at different stages of processing and storage”, Food Chem., vol. 121, no. 2, pp. 319–325, July 2010.
[13] V. Varlet, C. Prost, T. Serot, "Volatile aldehydes in smoked fish: Analysis methods, occurrence and mechanism of formation”, Food Chem., vol. 105, no. 4, pp. 1536–1556, Mar. 2007.
[14] ISO 660: "Determination of the acid value of the fat (Reference method). In:International Standards Animal and Vegetable Oils and Fats", International Organization for Standardization, Geneva, 1996.
[15] N.A. Botsoglou, D.J. Fletouris, G.E. Papageorgiou, V.N. Vassilopoulos, A.J. Mantis, A.G. Trakatellis, „Rapid, sensitive and specific thiobarbituric acid method for measurement of lipid peroxidation in animal tissue, food and feedstuff samples", J. Agric. Food Chem., vol. 42 pp. 1931–1937, 1994.
[16] A. Mandić, I. Sedej, M. Sakač, A. Mišan, „Static Headspace Gas Chromatographic Method for Aldehydes Determination in Crackers", Food Analyt. Meth., vol. 6, no. 1, pp. 61–68, 2013.
[17] B. Šojić, Lj. Petrović, A. Mandić, I. Sedej, N. Džinić, V. Tomović, M. Jokanović, T. Tasić, S. Škaljac, P. Ikonić, "Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage”, Chemical Industry, submitted to publication.
[18] G. Muguerza, D. Fista, D. Ansorena, I. Astiasarán, J.G. Bloukas, "Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages”, Meat Sci., vol. 61, no. 4, pp. 397–404. Aug. 2002.
[19] R.G. Berger, C. Macku, J.B. German, T. Shibamoto, „Isolation and identification of dry salami volatiles", J. Food Sci., vol. 55, pp. 1239–1242, 1990.
[20] N. Josquin, J. Linssen, J. Houben, "Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil”, Meat Sci., vol. 90, no. 1, pp. 81–86, Jan. 2012.