| Effect of vacuum-packaging storage on the quality level of ripened sausages. | |
| | |
MedLine Citation:
|
PMID: 22062832 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
|
To investigate the influence of vacuum-packaging on both the sensory properties and the degradation level of their lipid fraction, some ripened sausages (30 days) were further stored for 40 days under vacuum-packaging and compared to sausages kept unpackaged for the same period of time. The same kind of sausages was used in both the trials. As for the sensory properties, after storage the unpackaged sausages showed significantly higher mean scores of red intensity and global flavour than vacuum-packed ones (p<0.01 and p<0.05, respectively) indicating a brighter red colour of meat and a greater overall appreciation by the panelists. Regarding the degradation of the lipid fraction, significantly higher values (p<0.01) of the free fatty acids were detected in the vacuum-packed samples, indicating a greater hydrolytic degradation of their lipid fraction as compared to the sausages stored unpackaged. The oxidative degradation of the fatty fraction, measured by the combined use of conventional (determination of peroxide value and TBA test) and non-conventional techniques (HPSEC analysis of the polar compounds of the lipid fraction) showed significant increases during storage for both the storage conditions considered but no significant differences were found between packaged and unpackaged sausages. |
| | |
Authors:
|
Carmine Summo; Francesco Caponio; Antonella Pasqualone |
Publication Detail:
|
Type: Journal Article Date: 2006-05-16 |
Journal Detail:
|
Title: Meat science Volume: 74 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2006 Oct |
Date Detail:
|
Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
|
Languages: eng Pagination: 249-54 Citation Subset: - |
Affiliation:
|
Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Sezione di Industrie Agro-Alimentari, Via Amendola, 165/a, I-70126 Bari, Italy. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finish...
Next Document: Comparative study of trace elements in certain fish, meat and meat products.