Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

@article{Summo2010VacuumpackedRS,
  title={Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.},
  author={Carmine Summo and Francesco Caponio and Vito Michele Paradiso and Antonella Pasqualone and Tommaso F Gomes},
  journal={Meat science},
  year={2010},
  volume={84 1},
  pages={147-51}
}
An experimental investigation was carried out with the aim to understand the oxidative and hydrolytic phenomena involving the lipid fraction of vacuum-packed sausages during long-term storage (5 months) and to verify their influence on the sensory characteristics. The data obtained pointed out that the oxidation was more pronounced in the initial stages of storage than in the further period, while the hydrolysis of lipid fraction significantly advanced during the whole storage time, supported… CONTINUE READING
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