title: Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.
abstract: The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. Between coated and control sausage, a difference was observed after two months storage in fatty acid profiles (myristic, oleic and linoleic acids), but after seven months storage there was no difference. Decrease in polyunsaturated acid content was observed (from 17.25% to 15.70%), as well as an increase in total aldehydes (from 4.54 μg/g to 31.80 μg/g), due to lipid oxidation during storage. After seven months storage, the content of most aldehydes was significantly lower in coated sausage than in the control. Sensory characteristics of odor and flavor were better for coated sausage, after seven months of storage. Results suggest that chitosan-oregano coating can be successfully applied to protect dry fermented sausages from lipid oxidation.
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. nevenakrkic@gmail.com
authors.forename: Nevena
authors.initials: N
authors.lastname: Krkić
authors.forename: Branislav
authors.initials: B
authors.lastname: Šojić
authors.forename: Vera
authors.initials: V
authors.lastname: Lazić
authors.forename: Ljiljana
authors.initials: L
authors.lastname: Petrović
authors.forename: Anamarija
authors.initials: A
authors.lastname: Mandić
authors.forename: Ivana
authors.initials: I
authors.lastname: Sedej
authors.forename: Vladimir
authors.initials: V
authors.lastname: Tomović
mesh_terms: D000447:Aldehydes / Q000378:metabolism; D000818:Animals; D048271:Chitosan; D004041:Dietary Fats / Q000378:metabolism*; D005227:Fatty Acids / Q000378:metabolism*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005285:Fermentation; D005519:Food Preservation / Q000379:methods; D061353:Food Storage; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D009822:Oils, Volatile; D031341:Origanum / Q000737:chemistry*; D013552:Swine; D013649:Taste
chemical_list: D000447:Aldehydes; D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D009822:Oils, Volatile; D048271:Chitosan