info:eu-repo/semantics/article
Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
Fecha
2019-03Registro en:
Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; et al.; Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions; Faculty Food Technology Biotechnology; Food Technology and Biotechnology; 57; 1; 3-2019; 87-96
1330-9862
1334-2606
CONICET Digital
CONICET
Autor
Canel, Romina Soledad
Guerrissi, Sofia
Sanchez, Mariana
Mónaco, Gabriela
Laich, Federico
Wagner, Jorge Ricardo
Renaud, Viviana Silvia
Ludemann, Vanesa
Resumen
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.