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

  • D. KOVACEVIC Department of Food Technology, Faculty of Food Technology University of Osijek
  • K. MASTANJEVIC Department of Food Technology, Faculty of Food Technology University of Osijek
  • J. PLEADIN Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb
  • J. FRECE Department of Biochemical Engineering, Faculty of Food and Biotechnology University of Zagreb

Abstract

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.
Published
2016-03-02
How to Cite
KOVACEVIC, D. et al. Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period. Italian Journal of Food Science, [S.l.], v. 28, n. 1, p. 96-106, mar. 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/463>. Date accessed: 13 nov. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v463.

Keywords

CIE L*, a*, b*, horse Salami, microbiological aspect, physicochemical properties, sensory attributes, texture profile analysis