title: Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere.
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.
authors.affiliation: Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Via Amendola, 165/a, I-70126 Bari, Italy. c.summo@agr.uniba.it
authors.forename: Carmine
authors.initials: C
authors.lastname: Summo
authors.forename: Francesco
authors.initials: F
authors.lastname: Caponio
authors.forename: Francesco
authors.initials: F
authors.lastname: Tricarico
authors.forename: Antonella
authors.initials: A
authors.lastname: Pasqualone
authors.forename: Tommaso
authors.initials: T
authors.lastname: Gomes
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D001272:Atmosphere; D000081008:Bicyclic Monoterpenes; D001643:Bridged Bicyclo Compounds / Q000032:analysis; D002245:Carbon Dioxide; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D010100:Oxygen; D017365:Spices; D013552:Swine; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis*; D014835:Volatilization
chemical_list: D000447:Aldehydes; D000081008:Bicyclic Monoterpenes; D001643:Bridged Bicyclo Compounds; D055549:Volatile Organic Compounds; D002245:Carbon Dioxide; C008664:nonanal; C030218:3-carene; D010100:Oxygen; C031639:caprylic aldehyde