Abstract
The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.
Highlights
The characteristics of dry fermented sausages depend on many factors, including the ingredients, the recipe, the microbiota composition, and the different production steps
The effect of different casing on some characteristics of dry fermented sausages produced at very low temperatures was investigated
This study demonstrated that “Mortadella di Campotosto”-like sausages did not show an intense proteolysis during fermentation and ripening, probably because production is carried out at very low temperatures
Summary
The characteristics of dry fermented sausages depend on many factors, including the ingredients, the recipe, the microbiota composition, and the different production steps. These factors, combined together, determine the variety of products widespread in different European countries [1]. Many fermented meats are produced in Italy; among them, a very particular one is produced during autumn and winter in the Abruzzo Region (Central Italy), and is called “Mortadella di Campotosto” It is made of lean pork meat mixed with salt, pepper, and nitrite and it contains a bar of lard, previously cured with salt and spices for about two weeks. The product is exposed to dry cold northern winds that provide the ideal conditions for product ripening, which lasts about 40–50 days, with temperatures varying from −1 ◦ C to about 10 ◦ C
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