1
|
Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
2
|
Roila R, Branciari R, Primavilla S, Miraglia D, Vercillo F, Ranucci D. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa). POTRAVINARSTVO 2021. [DOI: 10.5219/1551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The wild boar (Sus scrofa) population in central Italy has strongly increased in the last decades. The meat of the game is characterized by high-quality value and the manufacture of food products from game meat could represent a remarkable added value for the local market promoting local gastronomic specialties and traditions. Adult animals were hunted with the waiting method and the carcasses were processed into the game processing center. Five batches of salami were produced with different amounts of wild boar meat and pork meat. The microbiological, physicochemical, rheological, and sensory evaluations were performed. The microbiological analyses indicated that the salami is safe to consume as Listeria monocytogenes and Salmonella spp. were undetectable in the end products. The Enterobacteriaceae count was below 3 log CFU.g-1 attesting to the adequacy of hygienic characteristics of the process. The chemical composition analyses showed lower lipid content in comparison to pork salami, while the rheological characteristics were equivalent among products. The sensory evaluation highlighted that the consumers’ appreciation of wild boar salami is comparable to that of traditional pork salami.
Collapse
|
3
|
Castrica M, Menchetti L, Balzaretti CM, Branciari R, Ranucci D, Cotozzolo E, Vigo D, Curone G, Brecchia G, Miraglia D. Impact of Dietary Supplementation with Goji Berries ( Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat. Foods 2020; 9:foods9101480. [PMID: 33081259 PMCID: PMC7603015 DOI: 10.3390/foods9101480] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/07/2020] [Accepted: 10/14/2020] [Indexed: 01/20/2023] Open
Abstract
Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer's test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat.
Collapse
Affiliation(s)
- Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (M.C.); (C.M.B.)
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.); (D.M.)
| | - Claudia M. Balzaretti
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy; (M.C.); (C.M.B.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.); (D.M.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.); (D.M.)
| | - Elisa Cotozzolo
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy;
| | - Daniele Vigo
- Department of Veterinary Medicine, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (D.V.); (G.C.)
| | - Giulio Curone
- Department of Veterinary Medicine, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (D.V.); (G.C.)
| | - Gabriele Brecchia
- Department of Veterinary Medicine, University of Milan, Via dell’Università 6, 26900 Lodi, Italy; (D.V.); (G.C.)
- Correspondence:
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.); (D.M.)
| |
Collapse
|
4
|
Di Toro J, Branciari R, Roila R, Altissimi S, Jiang H, Zhou K, Perucci S, Codini M, Ranucci D. Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
|
5
|
Ranucci D, Roila R, Miraglia D, Arcangeli C, Vercillo F, Bellucci S, Branciari R. Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer ( Capreolus capreolus) salami. Ital J Food Saf 2019; 8:8195. [PMID: 31632930 PMCID: PMC6784587 DOI: 10.4081/ijfs.2019.8195] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Accepted: 05/16/2019] [Indexed: 01/16/2023] Open
Abstract
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.
Collapse
Affiliation(s)
- David Ranucci
- Department of Veterinary Medicine, University of Perugia, Italy
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Italy
| | - Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Italy
| | | | | | - Sara Bellucci
- Department of Veterinary Medicine, University of Perugia, Italy
| | | |
Collapse
|