Search results for "fermented sausage"
showing 4 items of 4 documents
Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami
2015
This study is focused on the characterisation of typical salami produced in Alessandria province (North West of Italy). Seventeen small or medium salami producers from this area were involved in the study and provided the samples investigated. The aim is double and consists in obtaining a screening of the characteristics of different products and following their evolution along ripening. The study involved five types of typical salami that were characterised for aroma components and nutritional features. This approach could provide a basis for a possible PDO or PGI label request. Principal Component Analysis and cluster analysis were used as multivariate statistical tools for data treatment…
Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle
2021
Simple Summary The Cinisara is a Sicilian breed raised on pasture to produce the Caciocavallo Palermitano cheese. Even if it is penalized by competition with meat breeds, characterized by higher growth rate and yield, the production of fresh meat represents a considerable added value for the smallfarms. The meat of Cinisara is not appreciated, despite having a high content of iron, vitamin E, conjugated linoleic acid (CLA), and low content of lipids and cholesterol, above all due to incorrect management of the supply chain phases that negatively affects the quality of the final product. Alternative production such as bresaola and salami could contribute to the enhancement of Cinisara meat. …
Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone
2013
International audience; The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium‐chain‐length lipid‐derived flavouring compounds, was investigated to select biocatalysts able to produce the C10‐fatty acid‐derived aroma compound γ‐decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four different species were identified from morphological, physiological and 26S rDNA characteristics, with Candida sake and Candida haemulonii being found in all samples. Six strains able to produce γ‐decalactone from castor oil were selected, of which three Yarrowia lipolytica strains were able to produce between 1 and 2 g L−1 in our…
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…