Summo Carmine, Pasqualone Antonella, Paradiso Vito Michele, Centomani Isabella, Centoducati Gerardo, Caponio Francesco
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, I-70126 Bari, Italy.
J Sci Food Agric. 2016 Jan 15;96(1):262-70. doi: 10.1002/jsfa.7089. Epub 2015 Feb 10.
Conflicting results about the effect of modified atmosphere packaging (MAP) rich in CO2 on the quality of different kinds of meat products are present in the literature. In this study, the degree of lipid degradation and the sensory characteristics of ripened sausages packed in modified atmosphere at three different carbon dioxide (CO2) concentrations were evaluated during 5 months of storage.
The degree of hydrolytic degradation of the lipid fraction was found to decrease with increasing CO2 concentration. Similarly, oxidative phenomena occurred at a lower rate when the CO2 concentration increased. The variations in CO2 concentration influenced the perception of rancid flavor in the examined sausages.
An increase in CO2 concentration in MAP slowed down the evolution of lipid oxidation owing to the minor extent of hydrolytic degradation, whose products have pro-oxidant activity. This effect was more evident in the first 2 months of storage.
文献中关于富含二氧化碳的气调包装（MAP）对不同种类肉制品品质的影响存在相互矛盾的结果。在本研究中，评估了在三种不同二氧化碳（CO₂）浓度的气调包装下成熟香肠在储存5个月期间的脂质降解程度和感官特性。
发现脂质部分的水解降解程度随着CO₂浓度的增加而降低。同样，当CO₂浓度增加时，氧化现象发生的速率较低。CO₂浓度的变化影响了所检测香肠中酸败风味的感知。
MAP中CO₂浓度的增加减缓了脂质氧化的进程，这是由于水解降解程度较小，其产物具有促氧化活性。这种效果在储存的前两个月更为明显。
