Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

被引：30

作者：

Tabanelli, Giulia ^{[1
]}

Montanari, Chiara ^{[1
]}

Grazia, Luigi ^{[2
]}

Lanciotti, Rosalba ^{[3
]}

Gardini, Fausto ^{[3
]}

机构：

[1] Univ Bologna, Ctr Interdipartimentale Ric Ind Agroalimentare, I-47521 Cesena, FC, Italy

[2] Univ Bologna, Dipartimento Sci & Tecnol Agroalimentari, I-42100 Reggio Emilia, RE, Italy

[3] Univ Bologna, Dipartimento Sci & Tecnol Agroalimentari, I-47521 Cesena, FC, Italy

来源：

MEAT SCIENCE | 2013年 / 94卷 / 02期

关键词：

Dry fermented sausage; Aroma profile; Biogenic amines; a(w); MAP; STAPHYLOCOCCUS-XYLOSUS; STARTER CULTURES; VOLATILE COMPOUNDS; HIGH-PRESSURE; BACTERIA; PORK; MEAT; ACCUMULATION; PUTRESCINE; HISTAMINE;

D O I：

10.1016/j.meatsci.2013.01.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim was to evaluate the effects of different water contents (corresponding to a(w) 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%N-2 or 30%CO2/70%N-2). 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 a(w) and significant amounts of acetone, 2-butanone, ethanol and 2-butanol in samples at a(w)>0.900 were detected. Moreover, data showed modifications in BA content, such as higher accumulation in samples at a(w)>0.900 in MAP with 100%N-2. This behavior depends, in first instance, on the aw of the sausages when packaged. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：177 / 186

页数：10

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