Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

Branislav Sojic,Ljiljana Petrovic,Ivana Sedej,Predrag Ikonic,Natalija Dzinic,Anamarija Mandic,Marija Jokanovic,Vladimir Tomovic,Snezana Skaljac,Tatjana Tasic

doi:10.2298/hemind130118024s

Branislav Sojic, Ljiljana Petrovic + Show 8 more

Open Access

https://doi.org/10.2298/hemind130118024s

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Abstract

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 ?g/g and 1.67 ?g/g, respectively) were significantly lower (p<0.05) in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovsk? klob?sa during storage period.

Highlights

The influence of drying and ripeninig conditions in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated
During the entire period of storage the amount of saturated fatty acids was significantly lower (p < 0.05) in sausages produced in traditional conditions, compared to those in sausages produced in industrial conditions of drying and ripening
At the end of the drying process, the content of octanal was significantly higher (p < 0.05) in the sausage produced in traditional conditions of drying and ripening, while the content of propanal, pentanal, hexanal and heptanal in this sausage was not significantly different (p > 0.05) in relation to the sausage produced in industrial conditions of drying and ripening

Summary

Introduction

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovská klobása during storage period. The aim of this study was to comparatively examine the effect of drying and ripening methods (in the traditional and industrial conditions) and storage time on fatty-acid composition and oxidative changes in lipids of the traditional dry fermented sausage Petrovská klobása. Sausages of the T group were subjected to uncontrolled drying and ripening in traditional conditions (t = 0–10 °C, RH 95–80%) until achieving the moisture content of 35% (90 days).

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