The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.
Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column.
Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.
In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.