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

Main Article Content

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

Keywords

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

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 faecium
and Staphylococcus xylosus.
Abstract 979 | PDF Downloads 850

Article Sidebar

PDF
Published
Mar 2, 2016
DOI: https://doi.org/10.14674/1120-1770/ijfs.v463

Article Details

How to Cite
KOVACEVIC, D., MASTANJEVIC, K., PLEADIN, J., & FRECE, J. (2016). Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period. Italian Journal of Food Science, 28(1), 96-106. https://doi.org/10.14674/1120-1770/ijfs.v463
Issue
Vol. 28 No. 1 (2016): ITALIAN JOURNAL OF FOOD SCIENCE
Section
Paper

Copyright Agreement with Authors

Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.

 

License for Published Contents

http://creativecommons.org/licenses/by-nc-nd/4.0/

 

 

How to Cite

KOVACEVIC, D., MASTANJEVIC, K., PLEADIN, J., & FRECE, J. (2016). Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period. Italian Journal of Food Science, 28(1), 96-106. https://doi.org/10.14674/1120-1770/ijfs.v463