| Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. | |
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MedLine Citation:
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PMID: 22061017 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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A study was carried out on a typical Sicilian salami prepared from meat of the local Nero Siciliano pig in order to characterize this typical product. One formulation of salami was divided in two batches and ripened in two different environments, a traditional sicilian room (TR) and a controlled industrial ripening room (RR). Microbiological and physico-chemical analysis were performed on raw mixture and after 7 and 90 days of ripening. Sensory analysis was carried out on salami at the end of ripening, and flavour compounds were extracted by simultaneous distillation-extraction and analysed by gas chromatography/mass spectrometry. Commercial salami prepared from meat from white pig were purchased locally and used as comparative samples. The experimental salami at the end of ripening was characterized by a high level of fat and low level of moisture. Fatty acid analysis showed that experimental salami contained a higher percentage of oleic acid, vaccenic acid and palmitic acid and a lower percentage of stearic acid and linoleic acid, when compared to commercial salami (P<0.05). No significant differences were found in fatty acid composition of the experimental salami between the two types of ripening. Instrumental analysis of flavour volatile compounds in the experimental salami demonstrated that traditionally ripened salami contained the most volatiles, especially aldehydes (8217 vs. 3104 ng g(-1), P<0.05). Sensory analysis showed no significant differences as a consequence of different ripening conditions for firmness, saltiness, acidity, cohesiveness and elasticity. In contrast, there were significant differences for hardness and rancidity, which were higher in TR salami compared with RR and commercial salami. Lactic acid bacteria and Micrococcaceae counts were higher in controlled ripened salami although the hygienic quality of both products was satisfactory. The use of a controlled room for the ripening of this typical salami seems to be a potential technological improvement to maintain an all year around production of this salami, that otherwise cannot be produced in the summer period due to the higher environmental temperatures. However, the non traditionally ripened product showed some chemical differences that were not evidenced by sensory analysis. |
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Authors:
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Vittorio Maria Moretti; Giuseppe Madonia; Carlo Diaferia; Tiziana Mentasti; Maria Antonietta Paleari; Sara Panseri; Giuseppe Pirone; Gustavo Gandini |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 66 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2004 Apr |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 845-54 Citation Subset: - |
Affiliation:
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Department of Veterinary Science and Technology for Food Safety, Via Trentacoste, 2, 20134 Milano, Italy. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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