The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere
Diego E. Carballo,
Sonia Andrés,
Francisco Javier Giráldez,
Ali Khanjari,
Irma Caro,
Diego Llamazares,
Sabina Operta,
Javier Mateo
Affiliations
Diego E. Carballo
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, León, 24071, Spain
Sonia Andrés
Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, León, 24346, Spain
Francisco Javier Giráldez
Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, León, 24346, Spain
Ali Khanjari
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran
Irma Caro
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, León, 24071, Spain; Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, Valladolid, 47005, Spain
Diego Llamazares
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, León, 24071, Spain
Sabina Operta
Faculty of Agricultural and Food Science University of Sarajevo, Institute of Food Science and Technology, Zmaja od Bosne 8, Sarajevo, 71000, Bosnia and Herzegovina
Javier Mateo
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, León, 24071, Spain; Corresponding author.
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO2 and 80% N2 atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds. Hop extract showed oxygen scavenging abilities, and decreased the levels of the volatile compounds derived from lipid auto-oxidation while contributing to the presence of specific terpene compounds. The use of hop extract did not improve the shelf life of sausages packed under anaerobic atmosphere. The spoilage odour appeared in both types of sausages on the 14th day, and it was considered strong from day 21 onwards.
