Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening
This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 1...
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| Format: | Article |
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MDPI AG
2021-10-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/11/3060 |
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| author | Rosa Luisa Ambrosio Giorgio Smaldone Marika Di Paolo Lucia Vollano Marina Ceruso Aniello Anastasio Raffaele Marrone |
| author_facet | Rosa Luisa Ambrosio Giorgio Smaldone Marika Di Paolo Lucia Vollano Marina Ceruso Aniello Anastasio Raffaele Marrone |
| author_sort | Rosa Luisa Ambrosio |
| collection | DOAJ |
| description | This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, a<sub>w</sub>, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles. |
| first_indexed | 2024-03-09T04:37:29Z |
| format | Article |
| id | doaj.art-e58c178b86704cde9837a43bfee6e572 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T04:37:29Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e58c178b86704cde9837a43bfee6e5722023-12-03T13:27:01ZengMDPI AGAnimals2076-26152021-10-011111306010.3390/ani11113060Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during RipeningRosa Luisa Ambrosio0Giorgio Smaldone1Marika Di Paolo2Lucia Vollano3Marina Ceruso4Aniello Anastasio5Raffaele Marrone6Unit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, ItalyUnit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyUnit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyUnit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyUnit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyUnit of Food Hygiene, Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Via F. Delpino 1, 80137 Napoli, ItalyThis study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, a<sub>w</sub>, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.https://www.mdpi.com/2076-2615/11/11/3060fatty acid profileautochthonous breeddry-cured meat productslocal production |
| spellingShingle | Rosa Luisa Ambrosio Giorgio Smaldone Marika Di Paolo Lucia Vollano Marina Ceruso Aniello Anastasio Raffaele Marrone Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening Animals fatty acid profile autochthonous breed dry-cured meat products local production |
| title | Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening |
| title_full | Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening |
| title_fullStr | Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening |
| title_full_unstemmed | Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening |
| title_short | Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening |
| title_sort | effects of different levels of inclusion of apulo calabrese pig meat on microbiological physicochemical and rheological parameters of salami during ripening |
| topic | fatty acid profile autochthonous breed dry-cured meat products local production |
| url | https://www.mdpi.com/2076-2615/11/11/3060 |
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