Abstract
SUMMARYThe preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100% N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100% N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100% N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.
Highlights
Artisanal dry fermented sausages are defined as a mix of ground meat, fatty tissues and additives such as salt, curing agents, sugar and spices stuffed into casings and subjected to fermentation and ripening processes.Commercial mould starters are used by some industrial manufacturers to build up the typical flavour, achieve external desirable appearance and prevent the development of superficial spoilage microorganisms
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged
Penicillium nalgiovense was competitive against native mycobiota achieving a homogeneous white fungal surface on the products prior to packaging
Summary
Artisanal dry fermented sausages are defined as a mix of ground meat, fatty tissues and additives such as salt, curing agents, sugar and spices stuffed into casings and subjected to fermentation and ripening processes.Commercial mould starters are used by some industrial manufacturers to build up the typical flavour, achieve external desirable appearance and prevent the development of superficial spoilage microorganisms. The final ripening time of dry fermented sausages depends on a compromise based on several factors, among which hardness, acidity, aroma profile and safety have major roles These products are usually sold at room temperature in two different ways, without packaging or packaged. The use of modified atmosphere packaging (MAP), commonly 100 % nitrogen or a mixture of 70 % nitrogen and 30 % carbon dioxide, is a valid response to this inconvenience Under these conditions further decreases in mass due to water loss are avoided, offering an alternative to increase the shelf life of peeled and sliced sausages [11,12,13]. Vacuum packaging is effective in removing oxygen, which is the main cause of food oxidation This modality of storage is useful to avoid further water loss of the ripened sausages [14,15,16]. These types of packaging cannot be applied when the mycobiota on the surface is desirable, because the exposure to low oxygen atmosphere leads to death and degradation of the surface mycelium layer
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