OXIDATIVE STABILITY OF PORK PEPPERONI DURING PROCESSING AND DIFFERENT PACKING AND STORAGE CONDITIONS AS INFLUENCED BY FAT SOURCE

Pepperoni made from pigs fed diets containing fishmeal and different fat sources was studied for changes in fatty acid composition, oxidation and sensory characteristics during ripening and different storage condition. Fatty acid composition did not change during processing and ripening. Oxidation was low for all groups after processing and ripening, and vacuum and MAP packing kept oxidation low at 6C. Pepperoni from pigs fed lamb tallow (LT) and hydrogenated fish oil (HFO) had, however, developed unacceptable flavor changes at 6C. Oxidation proceeded rapidly at 23C with the HFO group leading. Lower storage quality of the HFO group pepperoni could be from more polyunsaturated fatty acids. Inclusion of HFO and LT at 5% into pig feed was determined unacceptable but 9% high quality fishmeal without any added fat sources appears acceptable. Measured oxidation values (peroxide and p-anisidine values) may not be good indicators of flavor changes of pepperoni during storage.