Four batches of Milano-type dry fermented sausages were industrially produced to evaluate the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) and diameter on physico-chemical, microbiological and aroma characteristics during processing and in the final products. Values of awand pH were similar in the final sausages. Lactic acid bacteria counts were high and slightly influenced by the diameter, while higher concentrations of staphylococci were found in small sausages. The diameter had a strong influence on the formation of volatile organic compounds, as revealed by PCA analysis. The main differences regarded ketones (acetone, 2-butanone, 3-hydroxy-2-butanone and 2,3-butandione) and aldehydes (mainly hexanal). The influence of starter cultures was less evident, also due to the presence of indigenous L. sakei in the sausages inoculated with pediococci. Nevertheless, the choice of L. sakei or P. pentosaceus as starter culture showed a direct effect on some of the main process parameters (fermentation and acidification rate) and generation of volatile compounds. The results evidenced the need to optimize the process to increase starter culture performances.

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

Montanari, Chiara;TORRIANI, SANDRA;BARBIERI, FEDERICA;Bargossi, Eleonora;Lanciotti, Rosalba;Grazia, Luigi;Tabanelli, Giulia
;
Gardini, Fausto
2018

Abstract

Four batches of Milano-type dry fermented sausages were industrially produced to evaluate the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) and diameter on physico-chemical, microbiological and aroma characteristics during processing and in the final products. Values of awand pH were similar in the final sausages. Lactic acid bacteria counts were high and slightly influenced by the diameter, while higher concentrations of staphylococci were found in small sausages. The diameter had a strong influence on the formation of volatile organic compounds, as revealed by PCA analysis. The main differences regarded ketones (acetone, 2-butanone, 3-hydroxy-2-butanone and 2,3-butandione) and aldehydes (mainly hexanal). The influence of starter cultures was less evident, also due to the presence of indigenous L. sakei in the sausages inoculated with pediococci. Nevertheless, the choice of L. sakei or P. pentosaceus as starter culture showed a direct effect on some of the main process parameters (fermentation and acidification rate) and generation of volatile compounds. The results evidenced the need to optimize the process to increase starter culture performances.
2018
Montanari, Chiara; Gatto, Veronica; Torriani, Sandra; Barbieri, Federica; Bargossi, Eleonora; Lanciotti, Rosalba; Grazia, Luigi; Magnani, Rudy; Tabanelli, Giulia*; Gardini, Fausto
File in questo prodotto:
File Dimensione Formato  
35_Montanari_salami FoodBioscience.pdf

accesso riservato

Tipo: Versione (PDF) editoriale
Licenza: Licenza per accesso riservato
Dimensione 1.23 MB
Formato Adobe PDF
1.23 MB Adobe PDF   Visualizza/Apri   Contatta l'autore
POSTPRINT 627879.pdf

Open Access dal 28/12/2018

Tipo: Postprint
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione - Non commerciale - Non opere derivate (CCBYNCND)
Dimensione 1.54 MB
Formato Adobe PDF
1.54 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/627879
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 59
  • ???jsp.display-item.citation.isi??? 56
social impact