title: Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.
abstract: BACKGROUND
  Conflicting results about the effect of modified atmosphere packaging (MAP) rich in CO2 on the quality of different kinds of meat products are present in the literature. In this study, the degree of lipid degradation and the sensory characteristics of ripened sausages packed in modified atmosphere at three different carbon dioxide (CO2) concentrations were evaluated during 5 months of storage.
  
  
  RESULTS
  The degree of hydrolytic degradation of the lipid fraction was found to decrease with increasing CO2 concentration. Similarly, oxidative phenomena occurred at a lower rate when the CO2 concentration increased. The variations in CO2 concentration influenced the perception of rancid flavor in the examined sausages.
  
  
  CONCLUSIONS
  An increase in CO2 concentration in MAP slowed down the evolution of lipid oxidation owing to the minor extent of hydrolytic degradation, whose products have pro-oxidant activity. This effect was more evident in the first 2 months of storage.
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Carmine
authors: C
authors: Summo
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Antonella
authors: A
authors: Pasqualone
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Vito Michele
authors: http://orcid.org/0000-0002-5964-026X
authors: VM
authors: Paradiso
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Isabella
authors: I
authors: Centomani
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Gerardo
authors: G
authors: Centoducati
authors: Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
authors: Francesco
authors: F
authors: Caponio
mesh_terms: D001272:Atmosphere; D002245:Carbon Dioxide; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D016877:Oxidants / Q000378:metabolism; D010084:Oxidation-Reduction; D013649:Taste
chemical_list: D016877:Oxidants; D002245:Carbon Dioxide
keywords: carbon dioxide; lipid oxidation; modified atmosphere packaging; ripened sausages; sensory evaluation