Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

Moretti, V.M.; Madonia, Giuseppe; Diaferia, Carlo; Mentasti, T.; Paleari, Maria Antonietta; Panseri, Sara; Pirone, G.; Gandini, G.

doi:10.1016/j.meatsci.2003.08.006

Cited by 125 publications

(79 citation statements)

References 24 publications

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“…This pattern of moisture loss in Chinese-style sausages during ripening was very similar to other dry fermented sausage (Fanco et al 2002). Additionally, fat, protein, ash and salt contents were close to the values reported elsewhere for similar types of products (Coppola 1997, Fanco et al 2002, Moretti et al 2004). However, a variation observed among treatments might be due to lack of uniformity in mixing of coarser type ground meat particles with other ingredients in sausage batters, which is a typical characteristic of Chinese-style sausages.…”

Section: Effects On Physico-chemical Qualitysupporting

confidence: 87%

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Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp.casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A signifi cant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation resulted in decreased pH and nitrite but increased non protein nitrogen and total volatile basic nitrogen in the products. Starter cultures except P. pentosaceous-ATCC 33316, used in the sausage failed to suppress rancidity in ripened product as indicated by a signifi cant (p<0.05) rise in thiobarbituric acid. The lightness (L) and yellowness (b) in the colour of all sausages decreased with ripening time, meanwhile the redness (a) increased signifi cantly (p<0.05) in sausages inoculated with cultures L. casei subsp.casei-1.001 and S. xylosus-12. The texture profi le of sausages was almost similar except for P. pentosaceous-ATCC 33316, which showed signifi cantly (p<0.05) lower hardness and gumminess. Based on the sensory and physico-chemical quality criteria, S. xylosus-12 could be used as a starter culture to produce dry fermented Chinese-style sausage of high quality.

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Section: Effects On Physico-chemical Qualitysupporting

confidence: 87%

“…The fi nal products were evaluated for appearance, colour (red), fl avour, sourness, sweetness, saltiness, rancidity, hardness and overall acceptability using a 6-point Hedonic scale, ranging from 0 for very low intensity to 6 for very high intensity (Moretti et al 2004).…”

Section: Preparation Of Inoculamentioning

confidence: 99%

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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“…Studies on sausages obtained by fermentation have been carried out in typical products from Greece, Spain, and Italy. Those studies aim at identifying and quantifying the microbial population that develops during the different stages in the production or in the final product, as well as identifying isolates of lactic bacteria, non pathogenic Staphylococcus, and molds and yeasts in sausages produced by spontaneous fermentation and selecting strains with adequate metabolic and physiological characteristics to be used as starters (SANZ et al, 1997;SAMELIS et al, 1998;SANTOS et al, 1998;COPPOLA et al, 2000;PAPAMANOLI et al, 2002;AMBROSIADIS et al, 2004;MORETTI et al, 2004;COMI et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

“…The initial differences are not always observed in the final product. In studies carried out to characterize typically Italian fermented sausages, the total count increased during maturation reaching values close to 7 log 10 to 9 log 10 ufc.g -1 in the final product (MORETTI et al, 2004;COMI et al, 2005). The microorganisms present in the initial mixture come from the raw material, seasonings, utensils, and the environment (HOLZAPFEL, 2002;COMI et al, 2005).…”

Section: Microbiological Analysismentioning

confidence: 98%

“…Moretti et al (2004), studying the influence of these factors using two different maturation conditions, obtained different results, with counts ranging from 7 log 10 to 8 log 10 ufc.g -1 . In an experiment carried out by Sanz et al (1997) to evaluate differences in time, temperature, and relative humidity during sausage maturation, the lactic bacteria count obtained in the final product was around 6 log 10 ufc.g -1 , and during fermentation the maximal count was around 8 log 10 ufc.g -1 .…”

Section: Microbiological Analysismentioning

confidence: 99%

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Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

et al. 2012

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The study of the ecology of fermented sausage is fundamental to understand the physical and chemical changes that happen during fermentation and maturation. The aim of the present study was to determine the microbiological characteristics of sausages produced by spontaneous fermentation. Fifty samples of sausages produced in the South of Brazil by different small manufacturers were analyzed for the following microbiota: aerobic mesophilic bacteria; Micrococcaceae; mold and yeast; lactic acid bacteria; total and fecal coliforms; coagulase-positive Staphylococcus, and Salmonella. In most samples (72%), the count of lactic bacteria was higher than 6 log10 cfu.g-1, and the samples with the highest counts were above 8 log10 cfu.g-1. The counts of Micrococcaceae in most samples were between 5 log10 and 7 log10 cfu.g-1. With respect to the presence of molds and yeasts, there was a significant variation among the samples with counts ranging from 2 log10 cfu.g-1 and 6 log10 cfu.g-1. From the data obtained, it was possible to conclude that 24% of the analyzed samples did not comply with the current law in Brazil since the levels of fecal coliforms or coagulase-positive Staphylococcus exceeded the maximum limit allowed.

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Handbook of Fermented Meat and Poultry

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Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

Cited by 125 publications

References 24 publications

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Microbiota of sausages obtained by spontaneous fermentation produced in the South of Brazil

Mediterranean Products

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