Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

Abstract

The effects of the addition of curing salts and storage periods (3, 6 and 12 months) and temperature (2-4°C vs 15-18°C) on proteolysis and oxidative stability of dry fermented sausage produced with high pH pork raw materials were evaluated. Final products with curing salts showed higher concentrations in total volatile basic nitrogen and total Free Amino Acids (FAA) (P<0.05), comparatively to counterparts free of curing salts. Despite the simil°arity in the FAA profile of sausages from both formulations, products having curing salts had significantly higher levels in FAA groups associated to acidic and aged tastes/flavours. At any storage period, products held at 2-4°C showed lower values for most parameters (P<0.05) associated to proteolysis and also in acidity, irrespective of the curing salt condition. Differently, hexanal and the sum of straight chain aldheydes were not affected by both factors in products stored for 3 (S4) and 12 months (S6) while in S5 samples (6 months of storage), the higher the temperature the greater the oxidation occurred. Sausages having curing salts held at storage under 2-4°C presented lower total biogenic amines than counterparts stored at 12-15°C (P<0.05).