Abstract
The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP ( Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP ( Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 ( L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12 days at 15 °C/65–85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential.
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