Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach

In this study, a sensory and instrumental analytical approach was used to characterize a typical and high-quality Italian salami manufactured from the Mora Romagnola pig breed. Mora Romagnola is an autochthonous breed, extensively raised within a geographically specific area in Italy, located in the eastern part of the Emilia Romagna region. The aim of this study was to investigate differences between conventional and Mora Romagnola salami that were detectable by sensory and instrumental analyses, thus proposing an integrated approach for quality control. The sensory profiles of 12 Italian market salami, both conventional and from the Mora Romagnola breed, were defined through descriptive analysis using selected visual, olfactory, taste, and textural attributes. To facilitate judges in evaluating these attributes, references and their relative intensities were defined and provided to the panellists; panel performance and training were monitored and evaluated with Panel Analysis (XLSTAT 7.5.2). Additionally, instrumental analysis of overall visual appearance, by both color measurement and shape analysis, were collected with a camera-based imaging system (IRIS visual analyzer). The salami volatile profiles were determined by SPME-GC-MS to identify the volatile compounds responsible for typical olfactory notes. Moreover, the textural properties of the samples were analysed by Texture Profile Analysis (TPA), as well as a tensile test were respectively performed for simulating the conditions to which the product is subjected during mastication (and thus correlate the results with the sensory evaluations) and to estimate the binding force between the fat and meat particles. Our findings produced an integrated profile sheet that represents a simple tool potentially useful to characterize Mora Romagnola salami and distinguish it from similar or fake products available on the market. In addition, a detailed knowledge and description of Mora Romagnola salami can constitute an instrument to properly promote the product to consumers, by communicating its peculiar attributes.