Abstract
The aim of the present work was to study the effect of genetic type and seasoning period on chemical and fatty acids composition of salami of Cinta Senese. Salami belonging to three genotypes (Cinta Senese (CS), Duroc (D) x Cinta Senese and Large White (LW) x Cinta Senese) were used. Analysis were performed on fresh mixture (0 day) and on cured product at three seasoning times (6, 30 and 120 days).Salami from CS and DxCS pigs showed a higher total lipid content in comparision with those from LWxCS pigs (41.90, 39.51 vs. 32.76% respectively).Moreover salami of CS showed higher percentage of MUFA (50.63 vs. 49.49 and 49.51%) and lower percentage of PUFA n-6 (8.79 vs. 9.64 and 10.28%) and total PUFA than DxCS and LWxCS, respectively. As regard seasoning period, a significant effect was found on MUFA content that increased during the seasoning. Moreover PUFA n-3 and n-6 decreased in the first three seasoning times (0, 6, 30 days) whereas at the end of curing (120 days) showed a significant increase (PUFA n-3: 0.47 vs. 0.34 vs. 0.27 vs. 0.35 %; PUFA n-6: 10.78 vs. 9.30 vs. 8.54 vs. 9.66 %; at 0, 6, 30 and 120 days, respectively).
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