Journal
MEAT SCIENCE
Volume 87, Issue 4, Pages 381-386Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.11.015
Keywords
Fermentation; Ripening; Dry-cured sausage; Acidifying; Reddening; Flavouring
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The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12 days at 15 degrees C/65-85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L sakei plus L plantarum provided a better flavouring than a low dose of I. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential. (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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