Lipid and colour stability of Milano-type sausages: effect of packing conditions

• Published in: Meat science 2002-05, Vol.61 (1), p.7-14
• Main Authors: Zanardi, E, Dorigoni, V, Badiani, A, Chizzolini, R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Colour oxidation; Fermented sausage; Food industries; Fundamental and applied biological sciences. Psychology; Lipid oxidation; Meat and meat product industries; Milk and cheese industries. Ice creams; Packing
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(01)00152-8

Lipid and colour oxidative changes in Milano-type fermented sausages were studied in relation to packing conditions and extended storage under fluorescent light. Matured sausages were sliced and packed under vacuum or in protective atmosphere (100% N 2) and exposed in a display cabinet to mimic commercial conditions of light and temperature for 2 months. Lipid oxidation was measured by the determination of thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COP), whereas the oxidation of nitrosylmyoglobin was evaluated by a trained sensory panel. Lipid oxidation and discolouration were positively related in vacuum-packed sausages: TBARS and COP values increased significantly concurrently with increasing brown scores. Protective atmosphere came out to be more efficient than vacuum in controlling fatty acid oxidation and, to a lesser extent, cholesterol and pigment degradation: TBARS values remained constant during the whole storage period whereas cholesterol oxides and brown colour scores gradually increased but remained lower than those of vacuum-packed sausages. Higher residual oxygen in vacuum packing could be responsible for the observed differences in oxidative stability.