Abstract
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.
Highlights
Italian-type salami are intended to be slow ripened sausages, rarely smoked, with a pH not below 5 and generally between 5.3 and 6.2
Weight loss of ostrich salami was significantly affected by fat (F) and salt (S) inclusion levels, from the beginning until the end of the ripening time (20 weeks), but not by Lactic acid bacteria (LAB) starter culture (L) (Table 2)
Fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami, independent of the ripening phase
Summary
Italian-type salami are intended to be slow ripened sausages, rarely smoked, with a pH not below 5 and generally between 5.3 and 6.2. They have been produced for centuries, starting from Roman times, and traditionally they are made out of pork meat and fat in variable ratios, salt, and eventually sugar and nitrate/nitrite [1]. As no starter cultures are used in the manufacturing of artisanal-made salami, the fermentation process is driven by autochthonous microflora and this originates a vast regional diversity which is typical of artisanal-made salami. Starter cultures are being increasingly used in salami manufacturing as they ensure product safety and acceptable quality, together with reducing the ripening time [2]. Coagulase negative cocci (CNC) such as Staphylococcus degrade free amino
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