Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemicaland volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein andnitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbialgroups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci andmoulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, aswell as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis ofmyofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23–25 C for 10 days beforeripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by usingmicrobial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in theaqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identifiedby solid-phase micro-extraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the threeItalian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were foundin Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturatedfatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fattyacids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages. [...]
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
CHAVES LOPEZ, CLEMENCIA;TOFALO, ROSANNA;PAPARELLA, Antonello;
2008-01-01
Abstract
Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemicaland volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein andnitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbialgroups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci andmoulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, aswell as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis ofmyofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23–25 C for 10 days beforeripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by usingmicrobial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in theaqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identifiedby solid-phase micro-extraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the threeItalian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were foundin Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturatedfatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fattyacids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages. [...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
