Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

Abstract

Extrato de alecrim e produtos derivados do aipo como agentes naturais potencializadores da qualidade de salames coloniais com diferentes tempos de maturação

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

“…Addition of rosemary oil and celery extract did not affect the growth of the starter culture added to the salami (BERTOL et al, 2012). The absence of noticeable difference in the odor of salami at 30 days of ripening, suggested that at the end of the process of fermentation and ripening may have occurred volatilization of the compounds that give the characteristic aroma of rosemary (BERTOL et al, 2012). Concentration of the flavor and odor of other ingredients added to the dough as a function of moisture loss makes more difficult the identification and differentiation of specific compounds.…”

“…-----------------------------------------------------------------------------------Dry matter, %----------------------------------------------------------------- conventional content of curing salts (MARCO et al, 2006). Addition of rosemary oil and celery extract did not affect the growth of the starter culture added to the salami (BERTOL et al, 2012). The absence of noticeable difference in the odor of salami at 30 days of ripening, suggested that at the end of the process of fermentation and ripening may have occurred volatilization of the compounds that give the characteristic aroma of rosemary (BERTOL et al, 2012).…”

“…The formulation used in each treatment is described in BERTOL et al (2012). The sausages were manufactured at the Federal Institute of Education, Science and Technology of Santa Catarina -Campus Concórdia, Concórdia, SC.…”

“…The gross energy (GE) was determined according to the Operation Manual Leco AC-350. Microbiological analyzes were done and presented at BERTOL et al (2012).…”

“…Curing salts act in the color development process of sausage and its association with antioxidants contributes to the process of taste development, flavor and sensory quality, as well as extends the shelf life (PÉREZ-CACHO, 2005;DESCALZO & SANCHO, 2008;BERTOL et al, 2012 (P>0,05) nitrite by nitrate-reducing bacteria can promote the formation of these compounds called nitrosamines (MARCO et al, 2006). Some additives commonly used by the industry such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butyl-hydroquinone (TBHQ) (CIRIANO, 2009) are potentially toxic.…”