Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

Figures & data

Figure 1. Temperature and relative humidity during fermentation and ripening of the salami. Dotted line: temperature (°C), solid line: relative humidity (%).

Table 1. Microbiota counts (log cfu g⁻¹) for the different batches of salami.

PCA	Control	SC	Milk	Milk + SC	COMM + SC	dextr + SC	SEM
0	5.74	7.24^ab	4.67	7.72^a	6.69^b	7.04^ab	0.26
5	7.37^a	7.89^a	8.06^a	8.89	7.79^a	7.85^a	0.12
25	7.71^a	7.47^a	8.04^ab	8.47^bc	8.15^abc	8.82^bc	0.12
M17
0	1.92	5.80^a	3.81	6.14^a	5.87^a	5.93^a	0.38
5	6.18^a	7.92	6.66^ab	8.92	6.92^ab	7.05^b	0.22
25	6.60^a	7.35^a	6.89^a	8.35	6.95^a	6.89^a	0.16
MRS
0	1.16	7.16^a	4.59	7.16^a	6.21^b	6.76^ab	0.52
5	6.60^a	7.34^ab	8.15^bc	8.34^c	6.78^a	7.75^bc	0.17
25	6.90^a	6.89^a	7.99^b	7.89^b	8.00^bc	8.82^c	0.17
ENT
0	3.30^a	5.02^b	3.10^a	5.55^bc	6.33 ^cd	6.38^d	0.33
5	4.06^a	5.64^b	3.50^a	5.92^b	6.52^b	6.18^b	0.28
25	4.20	5.54^a	2.88	5.58^a	5.42^a	6.04^a	0.29
BP
0	4.10^a	4.59^a	4.08^a	4.59^a	4.23^a	4.44^a	0.06
5	5.67^a	5.70^a	6.00^a	5.91^a	5.71^a	5.83^a	0.05
25	5.19^a	4.97^ab	4.33^b	4.30^b	4.34^b	4.58^ab	0.13
PS 103
0	5.31^a	5.55^a	5.38^a	6.55^a	5.33^a	5.89^a	0.14
5	5.64^a	5.31^a	6.00^a	5.64^a	5.43^a	5.83^a	0.15
25	5.62^b	4.72^bc	4.93^bc	3.07^a	3.93^ac	4.83^bc	0.22
VRBG
0	4.96^a	4.70^ab	3.87^b	4.70^ab	3.86^b	4.16^ab	0.13
5	5.11^a	4.95^a	3.89^b	4.95^a	3.80^b	3.98^b	0.14
25	4.77^a	4.20^a	2.38^b	1.57^bc	0.90^c	1.51^bc	0.36
VRBL
0	4.77^ab	5.22^a	3.82^b	4.22^ab	3.89^b	4.11^ab	0.13
5	4.66^a	3.62^ab	3.33^b	3.62^ab	3.00^b	3.33^b	0.19
25	3.65^a	1.73^c	3.26^a	0.00^b	0.87^bc	1.36^c	0.32

Control: salami made without substrate and without SC; SC: salami made without substrate and with SC; milk: salami made with skimmed milk as substrate and without SC; milk + SC, COMM + SC, dextr + SC: salami made with SC and respectively skimmed milk, commercial formulation and dextrose as substrate; PCA: mesophilic aerobic microbiota, M17: Lactococcus spp., MRS: Lactobacillus spp., ENT: Enterococcus spp., BP: Staphylococcus spp., PS103: Pseudomonas spp., VRBG: Enterobacteriaceae, VRBL: coliform organisms, SEM: pooled standard error of the mean.

^abcMeans in the same row that have no superscript in common are significantly different from each other (p < .05).

Figure 2. Development of pH and a_w in salami during fermentation and ripening.

Table 2. Sensory descriptive analysis of salami.

	Milk + SC	COMM + SC	Dextr. + SC	SEM
Appearance attributes
Colour intensity	4.55^ab	4.33^a	5.56^b	0.15
Colour uniformity	4.65^ab	4.33^a	5.44^b	0.16
Fat/lean connection	4.60^a	4.97^a	5.56^a	0.16
Fat/lean distribution	4.45^a	4.92^ab	5.81^b	0.17
Odours
Odour	4.85^a	4.61^a	4.75^a	0.15
Moulds odour	2.20^a	2.39^a	2.94^a	0.18
Basic tastes
Salty	3.90^a	4.03^a	4.00^a	0.16
Acid flavour	3.15^a	3.33^a	2.94^a	0.16
Bitter flavour	1.85^a	2.19^a	2.13^a	0.13
Rancid	1.65^a	1.81^a	2.00^a	0.13
Spicy flavour	2.30^a	2.83^a	3.13^a	0.17
Mouldy	1.60^a	2.11^ab	2.75^b	0.17
Flavour intensity	4.60^a	4.56^a	4.50^a	0.15
Texture attributes
Elasticity	4.00^a	3.36^a	5.06	0.17
Hardness	3.22^a	3.83^a	3.50^a	0.15
Cohesiveness	3.85^a	4.00^a	4.81^a	0.15
Chewiness	4.25^a	4.00^a	5.44	0.16
Juiciness	3.85^a	4.06^a	4.50^a	0.14
Fattiness	4.45^a	4.14^a	4.13^a	0.14
Overall acceptability	5.16^a	5.11^a	5.88^a	0.15

SEM: pooled standard error of the mean; SC: salami made without substrate and with SC; milk: salami made with skimmed milk as substrate and without SC; milk + SC, COMM + SC, dextr + SC: salami made with SC and respectively skimmed milk, commercial formulation and dextrose as substrate.

^abMeans in the same row that have no superscript in common are significantly different from each other (p < .05).