Italian Journal of Food Science (Mar 2016)

Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period

  • D. KOVACEVIC,
  • K. MASTANJEVIC,
  • J. PLEADIN,
  • J. FRECE

DOI
https://doi.org/10.14674/1120-1770/ijfs.v463
Journal volume & issue
Vol. 28, no. 1
pp. 96 – 106

Abstract

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Changes in physicochemical, colour, textural, microbiological and sensory attributes occurring during the processing of Horse Salami and established on manufacturing days 0, 7, 14, 21, 28, 42, 60, 90 were studied. Significant changes (P<0.05) in physicochemical parameters attributable to moisture loss, as well as changes in colour and textural properties were observed during the fermentation and ripening stage. Proteolysis and lipolysis, coming as a result of endogenous enzymatic activity and high lactic acid bacteria and staphylococci counts, contributed to specific organoleptic properties of the final product. Sensorial profiling showed a significant (P<0.05) acid taste, lactic acid odour and flavour intensity, and low fat/lean ratio and smokiness and saltiness values. Final Horse Salami products were microbiologically safe, the dominant microbial population thereby being Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Enterococcus faeciumand Staphylococcus xylosus.

Keywords