Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
2014
Šojić, Branislav V. (Faculty of Technology, Novi Sad (Serbia)) | Petrović, Ljiljana S. (Faculty of Technology, Novi Sad (Serbia)) | Mandić, Anamarija I. (Institute of Food Technology, Novi Sad (Serbia)) | Sedej, Ivana J. (Institute of Food Technology, Novi Sad (Serbia)) | Džinić, Natalija R. (Faculty of Technology, Novi Sad (Serbia)) | Tomović, Vladimir M. (Faculty of Technology, Novi Sad (Serbia)) | Jokanović, Marija R. (Faculty of Technology, Novi Sad (Serbia)) | Tasić, Tatjana A. (Institute for Food Technology, Novi Sad (Serbia)) | Škaljac, Snežana B. (Faculty of Technology, Novi Sad (Serbia)) | Ikonić, Predrag M. (Institute for Food Technology, Novi Sad (Serbia))
The influence of drying and ripeninig conditions (traditional and industrial) in the pro- duction of dry fermented sausage Petrovská klobása, 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 tra- ditional conditions of drying and ripening (4.03 and 1.67 µg/g, respectively) were signi- ficantly 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 fer- mented sausage Petrovská klobása during storage period. Keywords:
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