Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat DOI Creative Commons
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 1077 - 1077

Published: March 20, 2025

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value underutilized cuts. However, its high heme content specific fatty acid composition makes particularly sensitive lactic fermentation with lipid oxidation phenomena sensory character decay. Therefore, requires tailored strategies ensure product stability. aim this study was optimize by exploring milder acidification processes fortification vegetable oils reduce while maintaining microbiological quality. In particular, effect adding or omitting glucose fortifying pumpkin seed oil Napoli-style salami studied impact on main quality parameters evaluated. Pumpkin (0.5%) selected for antimicrobial antioxidant properties evaluated interaction starter cultures through Minimum Inhibitory Concentration (MIC) tests predictive microbiology models. Based findings, validated salami, produced without glucose. Microbial dynamics, physicochemical changes over time, indices, attributes were assessed. Results indicated that sugar-free formulations combined achieved optimal safety attributes. addition facilitated rapid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction safe levels (<5.2) effective inhibition Enterobacteriaceae coliforms. control batch, as demonstrated multiple variable regression analyses, induced pre-oxidative conditions, increasing markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor color confirmed potential, making it promising ingredient producing slow-fermented, mildly acidified (pH 5.4) offering novel strategy improving nutritional, sensorial, dry meat.

Language: Английский

Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat DOI Creative Commons
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 1077 - 1077

Published: March 20, 2025

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value underutilized cuts. However, its high heme content specific fatty acid composition makes particularly sensitive lactic fermentation with lipid oxidation phenomena sensory character decay. Therefore, requires tailored strategies ensure product stability. aim this study was optimize by exploring milder acidification processes fortification vegetable oils reduce while maintaining microbiological quality. In particular, effect adding or omitting glucose fortifying pumpkin seed oil Napoli-style salami studied impact on main quality parameters evaluated. Pumpkin (0.5%) selected for antimicrobial antioxidant properties evaluated interaction starter cultures through Minimum Inhibitory Concentration (MIC) tests predictive microbiology models. Based findings, validated salami, produced without glucose. Microbial dynamics, physicochemical changes over time, indices, attributes were assessed. Results indicated that sugar-free formulations combined achieved optimal safety attributes. addition facilitated rapid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction safe levels (<5.2) effective inhibition Enterobacteriaceae coliforms. control batch, as demonstrated multiple variable regression analyses, induced pre-oxidative conditions, increasing markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor color confirmed potential, making it promising ingredient producing slow-fermented, mildly acidified (pH 5.4) offering novel strategy improving nutritional, sensorial, dry meat.

Language: Английский

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