Abstract
The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.
Highlights
Dry fermented sausages are traditional meat pork products mainly manufactured in Countries of the Southern Europe like Italy [1]
Much attention is paid to the determination of products of further degradation such as biogenic amines [7, 8] or compounds derived from oxidation of polyunsaturated fatty acids (PUFAs) [9, 10]
The saturated/unsaturated free fatty acid ratio (S/U) ratio of the fatty acids constitutive of acylglycerols in the sausages increases reaching values between 0.58 and 0.77. These results show a different profile of fatty acids contained in acylglycerols respect to the free fatty acids (FFAs)
Summary
Dry fermented sausages are traditional meat pork products mainly manufactured in Countries of the Southern Europe like Italy [1]. The analysis of dry fermented sausages generally points out on some important parameters: breakdown products of lipolysis [3, 4] and proteolysis [5] i.e. peptides, amino acids [6], free fatty acids (FFAs) that contribute to the nutritional characteristics of fermented meat. In the present study the total lipid fraction extracted from three different Calabrian fermented sausages (known as “salsiccia”, “spianata” and “soppressata”) was analyzed by GC/MS. These sausages are typically produced in the South of Italy and represent a significant part of the culinary traditions of these regions.
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