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The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

Authors

  • Carmine Summo,

    1. Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Via Amendola, 165/a, I-70126 Bari, Italy
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  • Francesco Caponio,

    Corresponding author
    1. Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Via Amendola, 165/a, I-70126 Bari, Italy
    • Università degli Studi, Departamento PROGESA, Sezione di Industrie Agro-Alimentari, Via Amendola 165/a, I-70126 Bari, Italy
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  • Maria Teresa Bilancia

    1. Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Università degli Studi, Via Amendola, 165/a, I-70126 Bari, Italy
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Abstract

An experimental investigation was conducted to assess the actual degree of oxidative degradation of the lipid fraction of 30-day-ripened sausages using both commonly used investigations and non-conventional means, such as the high-performance size-exclusion chromatography analysis of polar compounds. Sausages made from pork shoulders from extensive and intensive pig rearing were considered. The obtained results showed a high degree of primary oxidative degradation of the sausage lipid fraction, as evidenced by oxidized triacylglyrerol and peroxide values, while a low secondary oxidation of fats was found, as evidenced by triacylglycerol oligopolymers and 2-tiobarbituric acid test values. Moreover, the degree of oxidative degradation did not show any significant difference between the two types of sausage, although the samples prepared from extensively reared pigs, as compared with those from intensively reared pigs, showed significantly (p < 0.001) higher contents of polyunsaturated fatty acids and significantly (p < 0.01) lower amounts of saturated fatty acids. Copyright © 2005 Society of Chemical Industry

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