Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO(2)/80% N(2)) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties. Dry fermented sausages enriched in polyunsaturated and monounsaturated fatty acids presented higher lipid oxidation values than the control ones. Both packaging methods (vacuum and 20% CO(2)/80% N(2)) during 210 days of chilled storage had minor effects on the colour and the lipid oxidation stability.