Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening.

Abstract

Simple SummaryConsumers’ interest in local food productions is constantly increasing thanks to their well-known nutritional properties. Several authors have demonstrated the influence of meat from indigenous pigs breeds on chemical, physical, and organoleptic features of meat products such as salami. Among the advantages, its effect on the lipid component is undoubtedly the most discussed as it influences their fatty acid profile. In Italy, the Apulo-Calabrese is an example of a pig breed taken up for the enhancement of local productions. However, it is essential to underline the crucial role of the ripening process for cured products, which preserves their quality and improves their appearance and integrity. This research evaluated how Apulo-Calabrese meat influences physicochemical, rheological, and microbiological profiles of salami during the ripening time. The study found that the partial inclusion of 50 and 75% of Apulo-Calabrese meat to the dough of salami reduced the content of saturated fatty acids and improved the appearance by acting on texture and color. The combined effect of the composition of doughs and the ripening process has led to the production of products with a high-quality nutritional profile. The study provides valuable information to manufacturers on how to exploit local pork breeds, suggesting the best cost-benefit combination for them and consumers.This study focused on the characterization of salami produced with meat from different pig breeds. The aim consisted in evaluating the added value of the inclusion of Apulo-Calabrese meat in the production of salami, which was characterized by production until the end of maturation (1, 30, 60, and 120 days). The experimental design involved three types of salami, two of which were produced by partial inclusion of 50 and 75% of the Italian breed pork meat (S50 and S75, respectively). Physicochemical (pH, aw, fatty acid analysis, and malondialdehyde concentration), rheological parameters (texture analyses and color measurement), and bacterial biodiversity were evaluated. Results showed that the partial inclusion of Apulo-Calabrese meat influences the fatty acid profile of final products, which were characterized by a higher percentage of monounsaturated fatty acids compared to traditional salami; however, due to the high content of unsaturated fatty acids, S50 and S75 showed higher values of secondary lipid oxidation up to the 120th day. The linoleic and palmitic acid content significantly affected hardness and brightness. Overall, the ripening process was able to control the microbiological profile and the S50 formulation appeared as a suitable choice that could satisfy consumers for nutritional expectations and sensory profiles.