Lipid oxidation in meat products packaged stored under vacuum and modified atmosphere with different concentrations of carbon dioxide and nitrogen

摘要

The objective of this study was to determine the effect of storage time and modified atmosphere on lipid oxidation in pre-cooked sausages with varying degrees of coarseness. The sausages, produced in accordance with standard procedures and technologies, were stuffed into artificial protein casings that provide optimal steam, meat juice and smoke permeability, and were packaged in a modified atmosphere with the following composition: vacuum (P); 20 % C02, 80 % N2 (A1); 50 % C02, 50 % N2 (A2); 80 % C02, 20 % N2 (A3). Sausage samples were stored at around 4 °C (±1 °C) for 15 days. Determinations were made at three-day intervals (day 0, 3, 6, 9, 12, 15) during storage. 8 replicates of each experiment were made (n = 8). For each of 8 experiments 3 parallel measurements were carried out.The presence of carbon dioxide in modified atmosphere slowed down the rate of lipid oxidation in meat products. The atmosphere with the highest carbon dioxide concentrations was most suitable for storing pre-cooked sausages. Coarsely-ground sausages werecharacterized by the lowest oxidative stability throughout storage.