Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami

Gianotti, Valentina; Panseri, Sara; Robotti, Elisa; Benzi, Marina; Mazzucco, Eleonora; Gosetti, Fabio; Frascarolo, P; Oddone, Matteo; Baldizzone, Massimo; Marengo, Emílio; Chiesa, Luca Maria

doi:10.1155/2015/597471

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…The pH values recorded in the MS on all measurement days were also below 6.0 and were consistent with the observations made by the authors of other studies [ 19 , 20 ]. During storage, the initial pH value increased significantly from 5.16 on the 2nd day to 5.42 on the 45th day ( p < 0.05).…”

Section: Resultssupporting

confidence: 92%

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

Stangierski

Rezler

Kawecki³

2023

Molecules

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The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day (p < 0.05). There was a downward trend in the Aw of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The Aw in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day (p < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami.

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Section: Resultssupporting

confidence: 92%

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

Stangierski

Rezler

Kawecki³

2023

Molecules

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Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation

et al. 2018

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Known key aroma compounds such as thiazole (meaty), 2-methyl-3-furanthiol (beef and meat), 2-furfurylthiol (roasted), dihydro-2-methyl-3(2H)-thiophenone (meaty), 2-acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken, suggesting a potential contribution to the overall sensory quality of cooked meat. © 2018 Society of Chemical Industry.

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A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

Sallan

Oral

Kaya

2023

Foods

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Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.

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Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami

Cited by 3 publications

References 32 publications

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

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