Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Apr 10;9(4):476.
doi: 10.3390/foods9040476.

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

Marco Cullere  1 , Enrico Novelli  2 , Antonella Dalle Zotte  1
Affiliations

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

Marco Cullere et al. Foods. .

Abstract

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each (n = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.

Keywords: Italian-type salami; fat reduction; meat processing; ostrich meat; sodium reduction; starter cultures.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effect of fat level on cumulative weight loss (% of the initial weight) of ostrich salami ripened for 20 weeks.
Figure 2
Figure 2
Effect of salt level on cumulative weight loss (% of the initial weight) of ostrich salami ripened for 20 weeks.
Figure 3
Figure 3
Effect of the interaction FAT × SALT on the cumulative weight loss (% of the initial weight) of ostrich salami at the end of the drying phase. Histograms reporting different A, B, C letters significantly differ for p < 0.05.
Figure 4
Figure 4
Effect of the interaction FAT × LAB on the cumulative weight loss (% of the initial weight) of ostrich salami ripened for 16 weeks. Histograms reporting different A, B letters significantly differ for p < 0.05.
Figure 5
Figure 5
Effect of the interaction FAT × SALT on: (a) moisture (p < 0.0001); (b) protein (p < 0.05); (c) fat (p < 0.05); (d) ash (p < 0.05). Histograms reporting different A, B, C, D letters significantly differ.
Figure 6
Figure 6
Effect of the interaction FAT × LAB on: (a) moisture (p < 0.0001); (b) fat (p < 0.01); (c) ash (p < 0.01). Histograms reporting different A, B letters significantly differ.
Figure 7
Figure 7
Effect of the interaction FAT × LAB on the cholesterol content (mg/100 g product) of ostrich salami ripened for 20 weeks. Histograms reporting different A, B letters significantly differ for p < 0.05.
See this image and copyright information in PMC

References

    1. Comi G., Urso R., Iacumin L., Rantsiou K., Cataneo P., Cantoni C., Cocolin L. Characterisation of naturally fermented sausages produced in the North east of Italy. Meat Sci. 2005;69:381–392. doi: 10.1016/j.meatsci.2004.08.007. - DOI - PubMed
    1. Rantsiou K., Drosino E.H., Gialitaki M., Urso R., Krommer J., Gasparik-Reichardt J., Tóth S., Metaxopoulos I., Comi G., Cocolin L. Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy. Food Microbiol. 2005;22:19–28. doi: 10.1016/j.fm.2004.05.001. - DOI
    1. Talon R., Leroy S., Lebert I. Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters. Meat Sci. 2007;77:55–62. doi: 10.1016/j.meatsci.2007.04.023. - DOI - PubMed
    1. Reckem E.V., Geeraerts W., Charmpi C., Van der Veken D., De Vuyst L., Leroy F. Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: The case of fermented meats. Front. Microbiol. 2019;10:2302. doi: 10.3389/fmicb.2019.02302. - DOI - PMC - PubMed
    1. Dicks L.M.T., Mellet F.D., Hoffman L.C. Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich salami. Meat Sci. 2004;66:703–708. doi: 10.1016/j.meatsci.2003.07.002. - DOI - PubMed