1. Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami.
- Author
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de Lima Alves L, Stefanello da Silva M, Martins Flores DR, Rodrigues Athayde D, Roggia Ruviaro A, da Silva Brum D, Fagundes Batista VS, de Oliveira Mello R, Ragagnin de Menezes C, Bastianello Campagnol PC, Wagner R, Smanioto Barin J, and Cichoski AJ
- Subjects
- Fermentation, Food Handling methods, Heme analysis, Heme radiation effects, Iron analysis, Iron radiation effects, Italy, Lactobacillales growth & development, Lactobacillales radiation effects, Lipid Peroxidation radiation effects, Meat Products analysis, Meat Products microbiology, Metmyoglobin analysis, Metmyoglobin radiation effects, Micrococcaceae growth & development, Micrococcaceae radiation effects, Oxidation-Reduction radiation effects, Proteins chemistry, Proteins radiation effects, Thiobarbituric Acid Reactive Substances analysis, Chemical Phenomena radiation effects, Food Microbiology, Meat Products radiation effects, Sonication
- Abstract
Italian salami were sonicated in different times (0, 3, 6 and 9min) using ultrasound bath (US, 25kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) was investigated during processing (0, 2, 15, and 28days) and storage (1, 30, and 120days). US enhanced growth of microorganisms (P<0.05), mainly for the treatment 9min of sonication. The lipid (peroxide value and TBARS) and protein (thiol group) oxidative reactions were accelerated by US (P<0.05) and they should be considered to maintain Italian salami quality. Sonication contributed to maintenance of THP (P<0.05), especially during storage. MMb pigment was not affected by sonication (P>0.05). This study presented some features of US application that could be explored in the manufacture of Italian salami., (Copyright © 2017 Elsevier Ltd. All rights reserved.)
- Published
- 2018
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