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. 2019 Mar;57(1):87-96.
doi: 10.17113/ftb.57.01.19.5803.

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

Romina Soledad Canel  1   2 , Sofìa Guerrissi  1 , Mariana Sanchez  3 , Gabriela Mónaco  3 , Federico Laich  4 , Jorge Ricardo Wagner  1   2 , Viviana Renaud  3 , Vanesa Ludemann  1   2
Affiliations

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

Romina Soledad Canel et al. Food Technol Biotechnol. 2019 Mar.

Abstract

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.

Keywords: Penicillium nalgiovense; dry sausages; mould-ripened salami; packaging.

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Figures

Fig. 1
Fig. 1
Average values of: a) fungal count and b) coagulase-negative catalase-positive cocci (CNCPC) count on sausages in different packaging systems. Maximum standard deviation: 5%. UP=unpackaged samples, MP=microperforated film, BOPP=biaxially oriented polypropylene film, HB-Air=high barrier film with air, HB-V=high barrier film with vacuum, HB-N2=high barrier film with 100% nitrogen
Fig. 2
Fig. 2
Dry fermented sausages under different packaging conditions during 36 days. UP=unpackaged samples, BOPP=biaxially oriented polypropylene film, HB-N2=high barrier film with 100% nitrogen, HB-V=high barrier film with vacuum, MP=microperforated film, HB-
-Air=high barrier film with air
Fig. 3
Fig. 3
Scanning electron micrographs (SEM) of dry sausage surface under different packaging conditions (0 and 24 days). UP=unpackaged samples, BOPP=biaxially oriented polypropylene film, MP=microperforated film, HB-N2=high barrier film with 100% nitrogen, HB-Air=high barrier film with air
Fig. 4
Fig. 4
Principal component analysis (PCA) of sensory characteristics of dry fermented sausages in different packaging systems after 0, 12 and 24 days of storage (biplot). BOPP=biaxially oriented polypropylene film, HB-V=high barrier film with vacuum, HB-N2=high barrier film with 100% nitrogen, HB-Air=high barrier film with air, MP=microperforated film, UP=unpackaged samples
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