getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.57.01.19.5803  

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions


Romina Soledad Canel1,2orcid tiny, Sofìa Guerrissi1orcid tiny, Mariana Sanchez3orcid tiny, Gabriela Mónaco3orcid tiny, Federico Laich4orcid tiny, Jorge Ricardo Wagner1,2orcid tiny, Viviana Renaud3orcid tiny and Vanesa Ludemann1,2*orcid tiny


1National University of Quilmes, Roque Saenz Peña 352, 1876 Bernal, Buenos Aires, Argentina
2National Council of Scientific and Technical Research, Godoy Cruz 2290, 1033 Buenos Aires, Argentina
3National Institute of Industrial Technology, Av. General Paz 5445, 1650 San Martin, Buenos Aires, Argentina
4Canarian Institute of Agricultural Research, Ctra. Boquerón s/n, 38270 Santa Cruz de Tenerife, Spain



Article history:
Received: 13 April 2018
Accepted: 6 February 2019
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Key words:
mould-ripened salami, Penicillium nalgiovense, packaging, dry sausages




Summary:
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.



*Corresponding author: tel3 +541143657100
                                          fax2 +541143657101
                                          email3 ludemann.vanesa@gmail.com

 



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