Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants

Abstract

Dry fermented sausages produced by a partial substitution of pork backfat with preemulsified olive oil were manufactured and stored (2 and 5 months) using different packing conditions (aerobic/ vacuum piece/ vacuum slices) in order to evaluate the intensity of the oxidation process. Also the effect of the addition of BHT and BHA to one of the modified batches was studied. Addition of olive oil, especially with antioxidants, was more effective than using vacuum storing methods in avoiding lipid oxidation during storage. After 5 months of storage at 4oC, the combination of the increase in oleic acid and the preservation of PUFA by the antioxidant activity of the olive oil emulsion and antioxidants (when added), lead to better MUFA+PUFA/SFA ratios in olive oil containing sausages (1.90-1.98g/100g fatty acids) and particularly in antioxidants containing sausages (2.02-2.16g/100g) than in control ones (1.72g/100g). Vacuum packaging of the piece was the best method to minimise formation of lipid oxidation volatile compounds.