Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material
The effect of high pressure treatment (400 MPa, 10 min at 12 °C) on the volatile profile of Spanish dry-fermented sausage 'salchichón', packaged with or without aluminium foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressure-treated samples showed significantly higher levels of alcohols, aldehydes and alkanes and lower levels of two methylketones as compared with control samples. An intense migration was observed of compounds from the plastic material into the product, mainly linear and branched-chain alkanes, alkenes and benzene compounds. Most of these migrating compounds were significantly more abundant in pressurized samples than in untreated samples. © 2009 Elsevier Ltd. All rights reserved.
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dig-inia-es-20.500.12792-37212020-12-15T09:52:31Z Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material Rivas-Cañedo, A. Nuñez, M. Fernández-García, E. The effect of high pressure treatment (400 MPa, 10 min at 12 °C) on the volatile profile of Spanish dry-fermented sausage 'salchichón', packaged with or without aluminium foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressure-treated samples showed significantly higher levels of alcohols, aldehydes and alkanes and lower levels of two methylketones as compared with control samples. An intense migration was observed of compounds from the plastic material into the product, mainly linear and branched-chain alkanes, alkenes and benzene compounds. Most of these migrating compounds were significantly more abundant in pressurized samples than in untreated samples. © 2009 Elsevier Ltd. All rights reserved. 2020-10-22T15:18:25Z 2020-10-22T15:18:25Z 2009 journal article http://hdl.handle.net/20.500.12792/3721 10.1016/j.meatsci.2009.07.011 eng Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ open access |
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The effect of high pressure treatment (400 MPa, 10 min at 12 °C) on the volatile profile of Spanish dry-fermented sausage 'salchichón', packaged with or without aluminium foil in a multilayer polymeric bag, was investigated. The analysis of the volatile fraction was carried out by dynamic headspace extraction coupled to gas chromatography-mass spectrometry. Pressure-treated samples showed significantly higher levels of alcohols, aldehydes and alkanes and lower levels of two methylketones as compared with control samples. An intense migration was observed of compounds from the plastic material into the product, mainly linear and branched-chain alkanes, alkenes and benzene compounds. Most of these migrating compounds were significantly more abundant in pressurized samples than in untreated samples. © 2009 Elsevier Ltd. All rights reserved. |
| format |
journal article |
| author |
Rivas-Cañedo, A. Nuñez, M. Fernández-García, E. |
| spellingShingle |
Rivas-Cañedo, A. Nuñez, M. Fernández-García, E. Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| author_facet |
Rivas-Cañedo, A. Nuñez, M. Fernández-García, E. |
| author_sort |
Rivas-Cañedo, A. |
| title |
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| title_short |
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| title_full |
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| title_fullStr |
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| title_full_unstemmed |
Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material |
| title_sort |
volatile compounds in spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. effect of the packaging material |
| publishDate |
2009 |
| url |
http://hdl.handle.net/20.500.12792/3721 |
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| _version_ |
1758004782593736704 |