Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy.
Meat Sci. 2013 Jun;94(2):177-86. doi: 10.1016/j.meatsci.2013.01.018. Epub 2013 Feb 15.
The aim was to evaluate the effects of different water contents (corresponding to a(w) 0.940, 0.914, 0.895 and 0.875) of sausages at different times on the characteristics of typical Italian dry fermented sausages packaged under two different modified atmospheres (MAP) (100%N2 or 30%CO2/70%N2). During ripening and storage, samples were analyzed to evaluate pH and aw changes, microbial population, biogenic amine (BA) accumulation and aroma profile. The results showed that during storage under MAP several microbiological and enzymatic activities proceeded, leading to changes in aroma profile. In particular, higher hexanal concentrations in samples at lower aw and significant amounts of acetone, 2-butanone, ethanol and 2-butanol in samples at aw>0.900 were detected. Moreover, data showed modifications in BA content, such as higher accumulation in samples at aw>0.900 in MAP with 100%N2. This behavior depends, in first instance, on the aw of the sausages when packaged.
目的是评估不同水分含量（对应于 a(w)0.940、0.914、0.895 和 0.875）的香肠在不同时间下的特性，这些香肠在两种不同的改良气氛（MAP）（100%N2 或 30%CO2/70%N2）下包装。在成熟和储存过程中，对样品进行分析以评估 pH 值和 aw 的变化、微生物种群、生物胺（BA）积累和香气特征。结果表明，在 MAP 下储存期间，多种微生物和酶活性进行，导致香气特征发生变化。特别是，在 aw 值较低的样品中检测到较高浓度的己醛，并且在 aw 值>0.900 的样品中检测到显著量的丙酮、2-丁酮、乙醇和 2-丁醇。此外，数据显示 BA 含量发生变化，例如在 100%N2 的 MAP 中，aw 值>0.900 的样品中积累更多。这种行为首先取决于包装时香肠的 aw 值。
