Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage

In this paper influence of packaging method (vacuum
and modified atmosphere packaging) on lipid oxidative stability and
sensory properties of odor and taste of the traditional sausage
Petrovská klobása were examined. These parameters were examined
during storage period (7 months). In the end of storage period,
vacuum packed sausage showed better oxidative stability. Propanal
content was significantly lower (P<0.05) in vacuum packed sausage
compared to these values in unpacked and modified atmosphere
packaging sausage. Hexanal content in vacuum packed sausage was
1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94
μg/g. After 2 and 7 months of storage, sausages packed in vacuum
had the highest grades for sensory properties of odor and taste.

• Vladimir M. Tomović
• Branislav V. Šojić
• Predrag M. Ikonić
• Ljiljana S. Petrović
• Anamarija I. Mandić
• Natalija R. Džinić
• Snežana B. Škaljac
• Tatjana A. Tasić
• Marija R. Jokanović

• Lipid oxidation
• MAP
• sensory properties
• traditional sausage
• vacuum.

[1] R. Talon, I. Lebert, A. Lebert, S. Leroy, M. Garriga, T. Aymerich, E.H. Drosinos, E. Zanardi, A. lanieri, M.J. Fraqueza, L. Patarata, A. Lauková, „Traditional dry fermented sausages produced in small –scale processing units in Mediterranean countries and Slovakia. 1. Microbial ecosystems of processing environments", Meat Sci., vol. 77, no.4 , pp. 570–579,
Dec. 2007.
[2] T. Tasić, P. Ikonić, A. Mandić, M. Jokanović, V. Tomović, S. Savatić,
Lj. Petrović, "Biogenic amines content in traditional dry fermented
sausage Petrovská klobása as possible indicator of good manufacturing
practice”, Food Cont., vol. 23, no. 1, pp. 107–112, Jan. 2012.
[3] A. Olivares, J. Navarro, M. Flores, "Establishment of the contribution of
volatile compounds to the aroma of fermented sausages at different
stages of processing and storage”, Food Cont., vol. 115, no. 4, pp. 1464–
1472, Aug. 2009.
[4] W. Visessanguan, S. Benjakul, S. Riebroy, N. Mongkol Yarchai, W.
Tapingkae, „Changes in lipid composition and fatty acid profile of
Nham, a Thai fermented pork sausage, during fermentation”, Food
Chem., vol. 94, no. 4, pp. 580–588, Mar. 2006.
[5] L. Zhao, Y. Jin, C. Ma, H. Song, H. Li, Z. Wang, S. Xiao, "Physicochemical
characteristics and free fatty acid composition of dry fermented
mutton sausages as affected by the use of various combinations of starter
cultures and spices”, Meat Sci., vol. 88, no. 4, pp. 761–766, Aug. 2011.
[6] E. Hansen, D. Juncher, P. Henckel, A. Karlsson, G. Bertelsen, L.H.
Skibsted, „Oxidative stability of chilled pork chops following long term
freeze storage", Meat Sci., vol. 68, no. 2, pp.185–191, Oct. 2004.
[7] G. Gandemer, "Lipids in muscles and adipose tissues, changes during
processing and sensory properties of meat products”, Meat Sci., vol. 62,
no. 3, pp. 309–321, Nov. 2002.
[8] A. Mandić, Antioxidant activities of grape seed extracts from white
grape varieties, Ph. D. Thesis, University of Novi Sad, Novi Sad
(Serbia), 2007.
[9] I. Valencia, D. Ansorena, I. Astiasarán, "Stability of linseed and
antioxidants containing dry fermented sausages: A study of the lipid
fraction during different storage conditions”, Meat Sci., vol. 73, no.2, pp.
269–277, June 2006.
[10] J.M. Bruna, E.M. Hierro, L. de la Hoz, D.S Mottram, M. Fernàndez, J.A.
Juan Ordóñez, "The contribution of Penicillium aurantiogriseum to the
volatile composition and sensory quality of dry fermented sausages”,
Meat Sci., vol. 59, no. 1, pp. 97–107, Sep. 2001.
[11] D. Ansorena, I. Astisaran, "Effect of storage and packaging on fatty
acids composition and oxidation in dry fermented sausages made with
added olive oil and antioxidants”, Meat Sci., vol. 67, no. 2, pp. 237–244,
June 2004.
[12] W. Sun, Q. Zhao, H. Zhao, M. Zhao, B. Yang, "Volatile compounds of
Cantonese sausage released at different stages of processing and
storage”, Food Chem., vol. 121, no. 2, pp. 319–325, July 2010.
[13] V. Varlet, C. Prost, T. Serot, "Volatile aldehydes in smoked fish:
Analysis methods, occurrence and mechanism of formation”, Food
Chem., vol. 105, no. 4, pp. 1536–1556, Mar. 2007.
[14] A.L. Brody, B. Bugusu, J.H. Han, C. Koelsch, T.H. McHugh,
„Innovative food packaging solutions”, J. Food Sci.,, vol. 73, pp.
107−116, 2008.
[15] V.Gök, E. Obuz, L. Akkaya, „Effects of packaging method and storage
time on the chemical, microbiological, and sensory properties of Turkish
pastirma –A dry cured beef product”, Meat Sci., vol. 80, no. 2, pp. 335–
344, Oct. 2008.
[16] K.W. McMillin, „Where is MAP Going? A review and future potential
of modified atmosphere packaging for meat", Meat Sci., vol. 80, no 1,
pp. 43–65, Sep. 2008.
[17] A. Mandić, I. Sedej, M. Sakač, A. Mišan, „Static Headspace Gas
Chromatographic Method for Aldehydes Determination in Crackers",
Food Analyt. Meth., vol. 6, no. 1, pp. 61–68, 2013.
[18] B. Šojić, Lj. Petrović, A. Mandić, I. Sedej, N. Džinić, V. Tomović, M.
Jokanović, T. Tasić, S. Škaljac, P. Ikonić, "Lipid oxidative changes in
tradititional dry fermented sausage Petrovská klobása during storage”,
Chemical Industry, submitted to publication.
[19] N. Krkić, B. Šojić, V. Lazić, Lj. Petrović, A. Mandić, I. Sedej, V.
Tomović, N. Džinić, „Effect of chitosan-caraway coating on lipid
oxidation of traditional dry fermented sausage”, Food Cont., vol. 32, no
2, pp. 719–723, Aug. 2013.
[20] T.A. Misharina, V.A. Andreenkov, E.A. Vashchuk, "Changes in the
Composition of Volatile Compounds during Aging of Dry-cured
Sausages”, Appl. Biochem. Microbiol., vol. 37, no. 4, pp. 413–418, July
2001.
[21] N. Josquin, J. Linssen, J. Houben, "Quality characteristics of Dutch-style
fermented sausages manufactured with partial replacement of pork backfat
with pure, pre-emulsified or encapsulated fish oil”, Meat Sci., vol. 90,
no. 1, pp. 81–86, Jan. 2012.