Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Abstract

The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.

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

“…In the case of the mould salami, the largest decrease was found for aroma and taste at a level of 0.5 points. It was probably related to the excessive metabolic activity of the fungi during storage (excessive mould odour and odd odour) [ 38 ]. For all other sensory characteristics between samples, the differences were on the level of 0.2–0.3 points.…”

Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage

“…Vacuum packaging keeps food in an anoxic or even anaerobic state, which can not only greatly inhibit the growth and reproduction of microorganisms but also reduce the food deterioration caused by the oxidation. When sausages and fish were vacuum-packaged, it was found that vacuum packing can more effectively control the growth and reproduction of microorganisms, prevent the loss of water, and maintain the original quality of food to a great extent than unpackaged food ( Amoli et al., 2019 ; Canel et al., 2019 ). Paraffin coating is commonly used method of food preservation as well, especially for the storage of fruits and vegetables, which can effectively prevent the loss of water and reduce the respiration to effectively alleviate the loss of nutrients.…”