Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer ( Capreolus capreolus ) salami.

Autor: Ranucci D; Department of Veterinary Medicine, University of Perugia, Italy., Roila R; Department of Veterinary Medicine, University of Perugia, Italy., Miraglia D; Department of Veterinary Medicine, University of Perugia, Italy., Arcangeli C; Department of Veterinary Medicine, University of Perugia, Italy., Vercillo F; Department of Veterinary Medicine, University of Perugia, Italy., Bellucci S; Department of Veterinary Medicine, University of Perugia, Italy., Branciari R; Department of Veterinary Medicine, University of Perugia, Italy.
Jazyk: angličtina
Zdroj: Italian journal of food safety [Ital J Food Saf] 2019 Oct 02; Vol. 8 (3), pp. 8195. Date of Electronic Publication: 2019 Oct 02 (Print Publication: 2019).
DOI: 10.4081/ijfs.2019.8195
Abstrakt: Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical-physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer ( Capreolus capreolus ) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp . was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.
Competing Interests: Conflict of interest: the authors declare no potential conflict of interest.
(©Copyright: the Author(s), 2019.)
Databáze: MEDLINE
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