Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison

In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatures during the ripening-drying process (35 days at...

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Bibliographic Details
Published in:Food science & technology 2021-04, Vol.141, p.110939, Article 110939
Main Authors: Rocchetti, Gabriele, Falasconi, Irene, Dallolio, Giuliano, Lorenzo, Josè Manuel, Lucini, Luigi, Rebecchi, Annalisa
Format: Article
Language:English
Subjects:
Fermented sausages
Foodomics
Lipid oxidation
Low temperatures
Meat quality
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Summary:In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatures during the ripening-drying process (35 days at different RH values). Four experimental conditions (B and B1 with 0.2% ascorbic acid, R and R1 with 0.3% lactic acid – B1 and R1 with lower RH during ripening) were compared with a control (N; traditionally manufactured, 80 mg/kg of nitrates and nitrites). Overall, sample R underwent a pH change from 5.22 (t0) to 5.06 (t14). Besides, all samples displayed aw values ≤ 0.92 at t22, thus reaching values 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.110939