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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Autores principales:	Rosa Luisa Ambrosio, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, Raffaele Marrone
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fatty acid profile autochthonous breed dry-cured meat products local production Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/e58c178b86704cde9837a43bfee6e572
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id	oai:doaj.org-article:e58c178b86704cde9837a43bfee6e572
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spelling	oai:doaj.org-article:e58c178b86704cde9837a43bfee6e5722021-11-25T16:14:18ZEffects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening10.3390/ani111130602076-2615https://doaj.org/article/e58c178b86704cde9837a43bfee6e5722021-10-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3060https://doaj.org/toc/2076-2615This 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.Rosa Luisa AmbrosioGiorgio SmaldoneMarika Di PaoloLucia VollanoMarina CerusoAniello AnastasioRaffaele MarroneMDPI AGarticlefatty acid profileautochthonous breeddry-cured meat productslocal productionVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3060, p 3060 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fatty acid profile autochthonous breed dry-cured meat products local production Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	fatty acid profile autochthonous breed dry-cured meat products local production Veterinary medicine SF600-1100 Zoology QL1-991 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
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.
format	article
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
title	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_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_sort	effects of different levels of inclusion of apulo-calabrese pig meat on microbiological, physicochemical and rheological parameters of salami during ripening
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e58c178b86704cde9837a43bfee6e572
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Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening

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