Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county

Abstract

Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem County and considering results obtained could gave information about the quality and durability of sausage. The DSC thermogram of the sausage's meat assayed in this work, showed the characteristic endothermal transition in the low temperature range from -35°C to -10°C correspondning to water melting and in the temperature range from 90°C to 120°C correspondning to water evaporation. The DSC thermogram of the fat from sausage has three endothermal transitions, specific for pork lard. Oxidation stability of fat from the sausage was checked by DSC-OOT method and the kinetic parameters of the lipid oxidation (Ea energy of activation, Z preexponential factor and k oxidation rate constant) were obtained by the Kissinger-Akahira-Sunose (KAS) method. From DSC results obtained the free and bound water were determined, and information about lipid oxidation of sausage's fat suggested good overall stability and quality of meat product.

Keywords

• fermented sausage
• thermal analysis
• oxidation stability