Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

Abstract

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, aw, 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.

Carcass Composition and Physicochemical Characteristics of Meat from Pork Chains Based on Native and Hybrid Pigs

“…Nonetheless, a number of studies have shown that a much better response to consumers' demands, in terms of animal-friendly and environmentally sustainable pig production, can be provided by local pig breeds reared in their specific traditional production systems than commercial crossbreds from intensive production systems [6,7]. Studies involving modern and native pig breeds have demonstrated the enhanced meat and fat quality of the latter when reared in outdoor rearing systems [8], especially regarding the intramuscular fat (IMF) content and fatty acid composition [9]. Generally, it is believed that meat is tastier when IMF is higher than 1.5% [10], but for the production of pork destined for high-quality cured products, optimal fat levels are 3.5-4.0% [11].…”

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

“…Primary and secondary lipid oxidation were evaluated by thiobarbituric acid test [(TBARs test), mg of malondialdehyde per kg of sample (mg of MDA/Kg)], and peroxide value [(PV) mgO2/Kg fat] measurement, respectively. Measurements were performed according to the methods proposed by Ambrosio et al ( 2021 ) and Di Paolo et al . ( 2023 ), respectively.…”

Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

“…Texture profile analysis (TPA) and color evaluation (CIEL*a*b*) were performed on 3 cm thick slices of SM and SR salami. According to Ambrosio et al, 2021 [26], the colorimetric evaluation required a Konica Minolta CR300 colorimeter (Minolta, Osaka, Japan). Color measurements were performed on both the external and internal surfaces (three measurements for each surface).…”

“…Color measurements were performed on both the external and internal surfaces (three measurements for each surface). For texture profile analysis (TPA), the Shimadzu EZ-Test texturometer (Shimaduz Corporation, Kyoto, Japan) was employed, following the procedures described by Ambrosio et al, 2021 [26]. The following parameters were evaluated from the TPA curve: adhesiveness (N × mm), cohesiveness (N), hardness (N), cohesion (N), gumminess (N), chewiness (N), resilience.…”