Effect of light exposure on lipid and colour stability of Southern and Northern European type of sausages

European fermented sausages can be roughly classified into two types: the Mediterranean or Southern European type, generally characterized by long maturing times, slow pH fall, pH of matured products higher than 5; and the Northern European type, characterized by fast pH fall, final pH lower than 5, smoking and shorter maturing times. Such a general classification does not account for the wide number of different production technologies frequently linked to traditional and local recipes. The use of raw materials and microbial starters of different origins, different ingredients and additives has produced a variety of fermented sausages presenting a considerable challenge to standardization and management of safety and quality. In particular, lipid and pigment oxidation is dependent on many factors involved with processing procedures. The aim of this study was to investigate the effect of the presence or absence and of the amount of pro- and antioxidant systems on the nutritional and sensory aspects of matured sausages.