An experimental investigation was carried out in order to appraise the evolution of volatile compounds in ripened sausages during vacuum storage, by SPME-GC/ MS technique. The obtained results pointed out the influence of vacuum storage on the evolution of volatile compounds. In particular, the substances originated from carbohydrate fermentation showed an increase during time, while those derived from spices decreased. Volatile compounds derived from the oxidation of lipids, that are among the chiefly responsible of sensorial properties of meat products, were detected in low percentages. Furthermore, during storage they showed a significant increase starting from two months of storage.
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage
Paradiso V. M.;
2009-01-01
Abstract
An experimental investigation was carried out in order to appraise the evolution of volatile compounds in ripened sausages during vacuum storage, by SPME-GC/ MS technique. The obtained results pointed out the influence of vacuum storage on the evolution of volatile compounds. In particular, the substances originated from carbohydrate fermentation showed an increase during time, while those derived from spices decreased. Volatile compounds derived from the oxidation of lipids, that are among the chiefly responsible of sensorial properties of meat products, were detected in low percentages. Furthermore, during storage they showed a significant increase starting from two months of storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
