Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

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

Abstract:

In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.

Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1094725

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, "Physicochemical 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] A.L. Brody, B. Bugusu, J.H. Han, C. Koelsch, T.H. McHugh, „Innovative food packaging solutions”, J. Food Sci.,, vol. 73, pp. 107−116, 2008.
[15] V.Gök, E. Obuz, L. Akkaya, „Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma –A dry cured beef product”, Meat Sci., vol. 80, no. 2, pp. 335– 344, Oct. 2008.
[16] K.W. McMillin, „Where is MAP Going? A review and future potential of modified atmosphere packaging for meat", Meat Sci., vol. 80, no 1, pp. 43–65, Sep. 2008.
[17] 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.
[18] 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.
[19] N. Krkić, B. Šojić, V. Lazić, Lj. Petrović, A. Mandić, I. Sedej, V. Tomović, N. Džinić, „Effect of chitosan-caraway coating on lipid oxidation of traditional dry fermented sausage”, Food Cont., vol. 32, no 2, pp. 719–723, Aug. 2013.
[20] T.A. Misharina, V.A. Andreenkov, E.A. Vashchuk, "Changes in the Composition of Volatile Compounds during Aging of Dry-cured Sausages”, Appl. Biochem. Microbiol., vol. 37, no. 4, pp. 413–418, July 2001.
[21] N. Josquin, J. Linssen, J. Houben, "Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork backfat with pure, pre-emulsified or encapsulated fish oil”, Meat Sci., vol. 90, no. 1, pp. 81–86, Jan. 2012.