Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

• Published in: Hemijska industrija Vol. 68; no. 1; pp. 27 - 34
• Main Authors: Šojić Branislav V., Petrović Ljiljana S., Mandić Anamarija I., Sedej Ivana J., Džinić Natalija R., Tomović Vladimir M., Jokanović Marija R., Tasić Tatjana A., Škaljac Snežana B., Ikonić Predrag M.
• Format: Journal Article
• Language: English
• Published: Association of Chemical Engineers of Serbia 01-01-2014
• Subjects: lipid oxidation; Petrovská klobása; storage time
• ISSN: 0367-598X; 2217-7426
• DOI: 10.2298/HEMIND130118024S

The influence of drying and ripeninig conditions (traditional and industrial) in the production 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 traditional conditions of drying and ripening (4.03 μg/g and 1.67 μg/g, respectively) were significantly 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 fermented sausage Petrovská klobása during storage period. [Projekat Ministarstva nauke Republike Srbije, br. TR31032]