Effect of dietary vitamin E supplementation on the shelf life of cured pork sausage

This study examined the shelf life of cured sausage under different packaging conditions from vitamin E supplemented pigs. One group (n = 6) of crossbred pigs received a normal fattening diet containing 20 ppm alpha-tocopherol for 39 days before slaughter. Another group was fed a diet containing 410 ppm alpha-tocopherol during the same period. After slaughter, cured sausages were produced, packaged under three different atmospheric conditions, ripened for 4 weeks and then stored for 8 weeks (9 degreesC; 200 lux). The alpha-tocopherol content was recorded in the fat, liver, muscles and the sausage. TBARS, L*, a*, b* values and antioxidative capacity were evaluated in the sausage during storage. The results showed a transfer of vitamin E into tissues and sausage but no detectable effect on TBARS and colour stability. However, antioxidative effects of vitamin E were seen by provocation. Probably the effect of vitamin E in the sausage was masked by nitrite in the curing salt. The oxygen content of the packs had an influence on TBARS and colour stability. (C) 2002 Elsevier Science Ltd. All rights reserved.