Izvorni znanstveni članak
https://doi.org/10.17113/ftb.57.01.19.5803
Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions
Romina Soledad Canel
; National University of Quilmes, Roque Saenz Peña 352, 1876 Bernal, Buenos Aires, Argentina
Sofìa Guerrissi
; National University of Quilmes, Roque Saenz Peña 352, 1876 Bernal, Buenos Aires, Argentina
Mariana Sanchez
; National Institute of Industrial Technology, Av. General Paz 5445, 1650 San Martin, Buenos Aires, Argentina
Gabriela Mónaco
; National Institute of Industrial Technology, Av. General Paz 5445, 1650 San Martin, Buenos Aires, Argentina
Federico Laich
; Canarian Institute of Agricultural Research, Ctra. Boquerón s/n, 38270 Santa Cruz de Tenerife, Spain
Jorge Ricardo Wagner
; National Council of Scientific and Technical Research, Godoy Cruz 2290, 1033 Buenos Aires, Argentina
Viviana Renaud
; National Institute of Industrial Technology, Av. General Paz 5445, 1650 San Martin, Buenos Aires, Argentina
Vanesa Ludemann
; National Council of Scientific and Technical Research, Godoy Cruz 2290, 1033 Buenos Aires, Argentina
Sažetak
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. 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.
Ključne riječi
mould-ripened salami; Penicillium nalgiovense; packaging; dry sausages
Hrčak ID:
218903
URI
Datum izdavanja:
29.3.2019.
Posjeta: 1.495 *