Physicochemical, microbiological, and sensory characterization of ‘Nduja , a typical sausage from Calabria, southern Italy
| Autor: | Fabio Coloretti, Luigi Grazia, Lorena Faustini, Cristiana Chiavari, Marzia Benevelli |
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| Přispěvatelé: | Chiavari, Cristiana, Grazia, Luigi, Benevelli, Marzia, Faustini, Lorena, Coloretti, Fabio |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
sausage 030109 nutrition & dietetics hot red pepper Sensory system 04 agricultural and veterinary sciences Biology 040401 food science Microbiology 03 medical and health sciences 0404 agricultural biotechnology biogenic amine sensory profile Parasitology Food science ‘Nduja Food Science |
| Zdroj: | Journal of Food Safety. 38 |
| ISSN: | 1745-4565 0149-6085 |
| Popis: | Physicochemical parameters, microbiota, and sensory profile of 13 samples of ‘Nduja, a typical sausage from Calabria, Southern Italy, were determined. The chemical composition is characterized by a wide variability, confirming the differences between the producers' recipes. A common feature is the presence of fibers and sugars due to the addition of pepper (about 25%). The presence of sugars in the ripened product confirms that the fermentations were incomplete, as evidenced by the low counts of lactic acid bacteria and coagulase negative cocci. No spoilage bacteria were found. It has been verified that the pepper limit microbial growth, lowering pH and Aw in the mixture, so that Nduja may be considered a meat preserve, not a fermented sausage. Total biogenic amines content was |
| Databáze: | OpenAIRE |
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