Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of Serbian traditional Petrovskà Klobàsa sausage

Abstract

The influence of two packaging methods, under vacuum and modified atmosphere packaging, (MAP) and of storage time (45 and 270 days of production) on lipolytic and oxidative reactions and on fatty acid composition of the serbian traditional Petrovská klobása sausage were compared. Sausages were household produced and subjected to smoking, drying and ripening processes for 45 days. They were then divided in three experimental groups. The first group consisted of unpackaged sausages, while the second and third groups consisted of sausages packaged under vacuum and in MAP (80% N2 and 20% C02), respectively. Intensity of lipolysis in sausages was estimated by the value of acid number (KOH/g lipids) and oxidative changes were monitored through the concentration of malondialdehyde (MDA). These parameters were examined at the end of the drying process (45th day of production) and at the end of the storage period (270th day of production). Acid number at the end of drying process was significantly (P<0.05) lower, while MDA content and fatty acid composition of total lipids did not differ significantly compared to that of unpackaged sausages after 270 d storage. At the end of the storage time, acid number for unpackaged sausages (21.83 mg KOH/g lipids) was significantly (P<0.05) higher than for sausages packaged under vacuum (15.03 mg KOH/g lipids) and in MAP (16.90 mg KOH/g lipids). Based on MDA content at the end of the storage period, lipid peroxidation intensity was significantly (P<0.05) higher in unpackaged sausages (0.85 mg MDA/kg fresh sausage), whereas fatty acid composition did not differ significantly comparing to that of sausages packaged under vacuum (0.38 mg MDA/kg) or in MAP (0.53 mg MDA/kg). Thus, it can be concluded that traditional Petrovská klobása sausage can be successfully stored using vacuum or MAP packaging without any significant alterations in terms of sensitivity of their lipids to lipolysis and of their fatty acids to peroxidation.