Carballo Diego E, Andrés Sonia, Giráldez Francisco Javier, Khanjari Ali, Caro Irma, Llamazares Diego, Operta Sabina, Mateo Javier
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, León, 24071, Spain.
Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, León, 24346, Spain.
Heliyon. 2020 Oct 14;6(10):e05251. doi: 10.1016/j.heliyon.2020.e05251. eCollection 2020 Oct.
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO and 80% N atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds. Hop extract showed oxygen scavenging abilities, and decreased the levels of the volatile compounds derived from lipid auto-oxidation while contributing to the presence of specific terpene compounds. The use of hop extract did not improve the shelf life of sausages packed under anaerobic atmosphere. The spoilage odour appeared in both types of sausages on the 14th day, and it was considered strong from day 21 onwards.
对两组巴尔干风味鲜香肠（一组为对照香肠（CON），另一组为含有啤酒花水提取物的香肠（HOP））在20% CO₂和80% N₂气氛包装下冷藏储存35天期间的pH值、乳酸、乙酸、顶空挥发性化合物和腐败气味强度的变化进行了评估。储存导致香肠逐渐酸化，并增加了乙酸、3-甲基丁醇、乙酸乙酯、己酸乙酯和2-乙基己醇的含量；所有这些都与糖受限条件下的厌氧微生物代谢有关。储存降低了己醛、庚醛、戊醇和大蒜衍生的有机硫化合物的含量。啤酒花提取物具有吸氧能力，降低了脂质自动氧化产生的挥发性化合物的含量，同时有助于特定萜类化合物的存在。使用啤酒花提取物并没有延长在厌氧气氛下包装的香肠的保质期。两种类型的香肠在第14天出现腐败气味，从第21天起被认为气味强烈。
