INFLUENCE OF DIFFERENT CASINGS ON SALAMI PRODUCED WITH MEAT FROM BUFFALO AND PODOLIAN CATTLE

被引：15

作者：

Conte, A. ^{[1
,2
]}

Marino, R. ^{[1
,3
]}

Della Malva, A. ^{[3
]}

Sevi, A. ^{[1
,3
]}

Del Nobile, M. A. ^{[1
,2
]}

机构：

[1] Univ Foggia, BIOAGROMED Ist Ric & Applicaz Biotecnol Sicurezza, I-71100 Foggia, Italy

[2] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy

[3] Univ Foggia, Dept Prod Engn Mech & Econ Sci Appl Agr Syst, I-71100 Foggia, Italy

来源：

JOURNAL OF FOOD QUALITY | 2012年 / 35卷 / 02期

关键词：

QUALITY PROPERTIES; MULTIPLE RANGE; PORK; SAUSAGE; HOG; RATIO; N-3;

D O I：

10.1111/j.1745-4557.2012.00437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of different casings on the quality of new types of salami from buffalo and Podolian young bull meat was investigated. To this aim, three casings were used: a natural casing (NC), a modified natural casing (MNC) and a synthetic casing (SC). Their effects on processed meat were analyzed by evaluating salami quality at the end of the ripening time. Nutritional properties, microbial loads, pH, color parameters, texture and sensory properties were assessed. Moreover, the mechanical properties of the casings were measured. Results highlighted that both meat were suitable to produce salami; better results in terms of saturated and polyunsaturated fatty acids were recorded with Podolian meat. The NC and the SC exerted similar mechanical properties, very different from those of the MNC. The superior properties of the NC in terms of texture and color characteristics conferred to the fermented sausages could allow suggesting this casing as the most recommended solution to package unusual salami.

引用

页码：127 / 136

页数：10

共 36 条

[31] The importance of the ratio of omega-6/omega-3 essential fatty acids [J].