Various research was carried out in order to study the effect of the use of atmospheres richer in CO2 for packaging sausages, with results that were, in some cases, not univocal, as a consequence of intrinsic (pH, water activity, fat content, type of skin used) and extrinsic (CO2 concentration, headspace to meat volume ratio, storage temperature) factors that influence the rate of CO2 dissolution in meat. The aim of the present investigation was to assess the effect of three different levels of CO2 concentration on the evolution during storage of the sensorial characteristics and of the lipid fraction degradation phenomena in unsliced ripened sausages with skin (that is the type of commercial presentation more diffuse for this type of product). The obtained results highlight the influence of the CO2 level used in the packaging atmospheres on the sensorial characteristics and on the evolution of the lipid degradation during storage of ripened sausages. In particular, through both the sensorial analysis and through the analytical determination used, it has been possible to differentiate ripened sausages packed with a low concentration in CO2 (ATM3), characterized by a higher level of the parameters linked to the lipid fraction degradation, from those packed in atmospheres richer in CO2 (ATM1 and ATM2).
Use of modified atmosphere for the packaging of ripened sausages
Paradiso V. M.;
2014-01-01
Abstract
Various research was carried out in order to study the effect of the use of atmospheres richer in CO2 for packaging sausages, with results that were, in some cases, not univocal, as a consequence of intrinsic (pH, water activity, fat content, type of skin used) and extrinsic (CO2 concentration, headspace to meat volume ratio, storage temperature) factors that influence the rate of CO2 dissolution in meat. The aim of the present investigation was to assess the effect of three different levels of CO2 concentration on the evolution during storage of the sensorial characteristics and of the lipid fraction degradation phenomena in unsliced ripened sausages with skin (that is the type of commercial presentation more diffuse for this type of product). The obtained results highlight the influence of the CO2 level used in the packaging atmospheres on the sensorial characteristics and on the evolution of the lipid degradation during storage of ripened sausages. In particular, through both the sensorial analysis and through the analytical determination used, it has been possible to differentiate ripened sausages packed with a low concentration in CO2 (ATM3), characterized by a higher level of the parameters linked to the lipid fraction degradation, from those packed in atmospheres richer in CO2 (ATM1 and ATM2).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
