Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage

• Published in: Journal of food science 2010-08, Vol.75 (6), p.C514-C524
• Main Authors: Trani, Antonio, Gambacorta, Giuseppe, Loizzo, Pasqua, Alviti, Giovanna, Schena, Alessandra, Faccia, Michele, Aquilanti, Lucia, Santarelli, Sara, Di Luccia, Aldo
• Format: Article
• Language: English
• Subjects: Amino acids; Animals; Bacteria; biochemistry; Biogenic Amines - analysis; Ciauscolo; Ciauscolo salami; cured meats; curing (food products); Dietary Fats - analysis; Dietary Proteins - analysis; Dipeptides - analysis; Fatty acids; Fermentation; food analysis; food composition; Food Handling; Food Microbiology; Food science; Food, Preserved - analysis; Food, Preserved - microbiology; Food, Preserved - standards; Hydrogen-Ion Concentration; Italy; Lactobacillales - isolation & purification; lipid composition; Lipids; Meat products; Meat Products - analysis; Meat Products - microbiology; Meat Products - standards; Microbial Viability; Muscle Proteins - metabolism; Myofibrils - metabolism; Principal Component Analysis; Proteins; proteolysis; proteomic analysis; provenance; Reproducibility of Results; salami; Sarcoplasmic Reticulum - enzymology; Sarcoplasmic Reticulum - metabolism; spreadable sausage; spreads; Swine; traditional foods; Water - analysis; Yeasts - isolation & purification
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2010.01703.x

Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.