BACKGROUND: Salama da sugo is a fermented sausage fromthe Ferrara tradition (Italy, Emilia-Romagna region), subjected to a long ripening period (4–6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed after cooking and it is served with its sugo, i.e. the liquid extracted by cooking process. The aim of this work was to set up a method for the sensory profile of Salama da sugo as a request for Protected Geographical Indication (PGI) has been made to the European Commission. RESULTS: A system of sample preparation that provides for the precooking in an autoclave and cooking in boiling water was set up. A specific sheet for sensory evaluation of Salama da sugo has been created and reports 23 descriptors identified during the lexicon development. The differences in sensory profile of four samples were evaluated and principal component analysis highlighted themore discriminant parameters, i.e. odour intensity, wine odour, spicy aroma, fat/lean connection, sweet, bitter, juiciness, chewiness and pricking. CONCLUSIONS: The proposed method allows the standardisation of sensory profiling of Salama da sugo, and is also to verify compliance with the specification PGI.

A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy

COLORETTI, FABIO;GRAZIA, LUIGI;GARDINI, FAUSTO;LANCIOTTI, ROSALBA;MONTANARI, CHIARA;TABANELLI, GIULIA;CHIAVARI, CRISTIANA
2015

Abstract

BACKGROUND: Salama da sugo is a fermented sausage fromthe Ferrara tradition (Italy, Emilia-Romagna region), subjected to a long ripening period (4–6 months) and characterised by a high content of wine and spices in the mixture. It can be consumed after cooking and it is served with its sugo, i.e. the liquid extracted by cooking process. The aim of this work was to set up a method for the sensory profile of Salama da sugo as a request for Protected Geographical Indication (PGI) has been made to the European Commission. RESULTS: A system of sample preparation that provides for the precooking in an autoclave and cooking in boiling water was set up. A specific sheet for sensory evaluation of Salama da sugo has been created and reports 23 descriptors identified during the lexicon development. The differences in sensory profile of four samples were evaluated and principal component analysis highlighted themore discriminant parameters, i.e. odour intensity, wine odour, spicy aroma, fat/lean connection, sweet, bitter, juiciness, chewiness and pricking. CONCLUSIONS: The proposed method allows the standardisation of sensory profiling of Salama da sugo, and is also to verify compliance with the specification PGI.
Coloretti, Fabio; Grazia, Luigi; Gardini, Fausto; Lanciotti, Rosalba; Montanari, Chiara; Tabanelli, Giulia; Chiavari, Cristiana
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/521386
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