Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages

2003 ◽  
Vol 68 (4) ◽  
pp. 1531-1536 ◽  
Author(s):  
E. Muguerza ◽  
D. Ansorena ◽  
J.G. Bloukas ◽  
I. Astiasaran
Keyword(s):  
Lipid Oxidation ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Partial Replacement ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Fat Level

Effect of caliber size and fat level on the inactivation of E . coli O157:H7 in dry fermented sausages

2018 ◽  
Vol 266 ◽  
pp. 167-172 ◽  
Author(s):  
James De Souza ◽  
Rafath Ahmed ◽  
Philip Strange ◽  
Shai Barbut ◽  
S. Balamurugan
Keyword(s):  
E Coli ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Fat Level

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 359-364 ◽  
Author(s):  
A. Berardo ◽  
H. De Maere ◽  
D.A. Stavropoulou ◽  
T. Rysman ◽  
F. Leroy ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Sodium Ascorbate ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Protein And Lipid Oxidation

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

scholarly journals GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

2015 ◽  
Vol 9 (1) ◽  
pp. 5-13 ◽  
Author(s):  
Angelo Liguori ◽  
Emilia Lucia Belsito ◽  
Maria Luisa Di Gioia ◽  
Antonella Leggio ◽  
Francesca Malagrinò ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Methyl Esters ◽  
Colorimetric Method ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acids Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

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.

Sign in / Sign up

Export Citation Format

Share Document