The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere
2020
Carballo, D.E. | Andrés, Sonia | Giráldez, Francisco Javier | Khanjari, A. | Caro, I. | Llamazares, D. | Operta, S. | Mateo, J. | Junta de Castilla y León | Consejo Nacional de Ciencia y Tecnología (México) | Andrés, Sonia [0000-0001-5255-1582] | Giráldez, Francisco Javier [0000-0002-0680-1541]
9 páginas, 3 tablas, 23 figuras.
Mostrar más [+] Menos [-]Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO2 and 80% N2 atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds. Hop extract showed oxygen scavenging abilities, and decreased the levels of the volatile compounds derived from lipid auto-oxidation while contributing to the presence of specific terpene compounds. The use of hop extract did not improve the shelf life of sausages packed under anaerobic atmosphere. The spoilage odour appeared in both types of sausages on the 14th day, and it was considered strong from day 21 onwards.
Mostrar más [+] Menos [-]This work was supported by Consejería de Educación, Junta de Castilla y León (CSI042 P17). Diego E. Carballo was supported by Consejo Nacional de Ciencia y Tecnología (CONACYT), México (MEX/Ref. 288189).
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