Grasas y Aceites, Vol 43, No 3 (1992)

Lipidic components oxidation and hexanal formation during the curing of saucisson


https://doi.org/10.3989/gya.1992.v43.i3.1166

J. Chasco
Departamento de Bromatología. Facultad de Farmacia. Universidad de Navarra, Spain

M. J. Beriain
Departamento de Bromatología. Facultad de Farmacia. Universidad de Navarra, Spain

J. Bello
Departamento de Bromatología. Facultad de Farmacia. Universidad de Navarra, Spain

Abstract


It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III). Except to hexanal, present in important amounts, the rest of aldehydes appear in reduced levels even are not detected. Statistical correlation has not been obtained between hexanal content and oxidation levels of lipidic components titrated by peroxides value, T.B.A. number or total carbonyl compounds. However, certain correlation has been found between hexanal content and ratio of oleic/linoleic of each batch of saucisson. Absence of hexanal in all of saucissons of batch II is corresponded by a greater proportion of linoleic acid between their A.G.L. It is proposed determination of hexanal like an useful method to check whether oxidative mechanism of lipids during the curing has been corrected.

Keywords


Curing process; Hexanal; Lipidic oxidation; Saucisson

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