The aim was to evaluate the effects of different water contents (corresponding to aw 0.940, 0.914, 0.895 and 0.875) of sausages at different times on the characteristics of typical Italian dry fermented sausages packaged under two different modified atmospheres (MAP) (100%N2 or 30%CO2/70%N2). During ripening and storage, samples were analyzed to evaluate pH and aw changes, microbial population, biogenic amine (BA) accumulation and aroma profile. The results showed that during storage under MAP several microbiological and enzymatic activities proceeded, leading to changes in aroma profile. In particular, higher hexanal concentrations in samples at lower aw and significant amounts of acetone, 2-butanone, ethanol and 2-butanol in samples at aw>0.900 were detected. Moreover, data showed modifications in BA content, such as higher accumulation in samples at aw>0.900 in MAP with 100%N2. This behavior depends, in first instance, on the aw of the sausages when packaged.
Tabanelli G., Montanari C., Grazia L., Lanciotti R., Gardini F. (2013). Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages. MEAT SCIENCE, 94(2), 177-186 [10.1016/j.meatsci.2013.01.018].
Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages
TABANELLI, GIULIA;MONTANARI, CHIARA;GRAZIA, LUIGI;LANCIOTTI, ROSALBA;GARDINI, FAUSTO
2013
Abstract
The aim was to evaluate the effects of different water contents (corresponding to aw 0.940, 0.914, 0.895 and 0.875) of sausages at different times on the characteristics of typical Italian dry fermented sausages packaged under two different modified atmospheres (MAP) (100%N2 or 30%CO2/70%N2). During ripening and storage, samples were analyzed to evaluate pH and aw changes, microbial population, biogenic amine (BA) accumulation and aroma profile. The results showed that during storage under MAP several microbiological and enzymatic activities proceeded, leading to changes in aroma profile. In particular, higher hexanal concentrations in samples at lower aw and significant amounts of acetone, 2-butanone, ethanol and 2-butanol in samples at aw>0.900 were detected. Moreover, data showed modifications in BA content, such as higher accumulation in samples at aw>0.900 in MAP with 100%N2. This behavior depends, in first instance, on the aw of the sausages when packaged.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
