Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics

ROSELINO, Mariana Nougalli; ALMEIDA, Jéssica Ferraz de; COZENTINO, Izabela Correia; CANAAN, Josiane Marcia Maria; PINTO, Roseli Aparecida; VALDEZ, Graciela Font de; ROSSI, Elizeu Antonio; CAVALLINI, Daniela Cardoso Umbelino

doi:10.1590/fst.24216

person Mariana Nougalli ROSELINO *

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Jéssica Ferraz de ALMEIDA

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Izabela Correia COZENTINO

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Josiane Marcia Maria CANAAN

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Roseli Aparecida PINTO

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Graciela Font de VALDEZ

school Centro de Referencia para Lactobacilos – CERELA, San Miguel de Tucumán, Tucumán, Argentina

person Elizeu Antonio ROSSI

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person Daniela Cardoso Umbelino CAVALLINI

school Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista – UNESP, Araraquara, SP, Brasil

person* Corresponding author:
emailmari_roselino@yahoo.com.br

Attributes	Definition	Reference
Appearance
Red color (COR)	Color characteristic of dry salami meat	Weak: Ketchup Hellmann´s Strong: Red Methyl
Amount of fat (QG)	The presence of fat globules in salami	Low: Salami Seara (slice: 0.3mm de thickness) Lot: Salami Aurora (slice: 0.3mm de thickness)
Uniformity fat (UG)	Regular size of fat particles in the salami surface (slice)	Low: Salami Seara (slice: 0.3mm de thickness) Lot: Salami Aurora (slice: 0.3mm de thickness)
Regularity of the border (RB)	Rough appearance of edge salami (slice)	Low: Salami Seara (slice: 0.3mm de thickness) Lot: Salami Aurora (slice: 0.3mm de thickness)
Brightness (B)	Characteristic related to the presence of fat in the salami surface (slice)	Low: Salami Seara (slice: 0.3mm de thickness) Lot: Salami Aurora (slice: 0.3mm de thickness)
Aroma
Spiced (CO)	Characteristic aroma of the presence of spices (garlic, pepper, salt)	Weak: Broth garlic and pepper (Siamar) dilute (10%) Strong: Broth garlic and pepper (Siamar)
Meat (CA)	Characteristic aroma of salami type salami.	Weak: Liquid meat extract (Maggi) diluted (10%) Strong: Liquid meat extract (Maggi)
Oxidized (OX)	Characteristic aroma of used vegetable oil	Weak: Soybean oil (Liza) Strong: Soybean oil (Liza) heated in an oven
Texture
Softness (MA)	Ease of chewing	Low: Hamburguer Seara (roast at 180°C and cut into portions of 2x2 cm) Lot: Salami Sadia (baked in boiling water for 10 min)
Succulent (SU)	Characteristic related to the presence of moisture in the product	Low: Hamburguer Seara (roast at 180°C and cut into portions of 2x2 cm) Lot: Salami Sadia (baked in boiling water for 10 min)
Taste
Salty (SA)	Aroma stimulated by sodium chloride (kitchen salt)	Low: 1% NaCl solution Lot: 10% NaCl solution
Spiced (CD)	Aroma related to the presence of spices (garlic, pepper, salt)	Weak: Broth garlic and pepper (Siamar) dilute (10%) Strong: Broth garlic and pepper (Siamar)
Acid (AC)	Acidity characteristic of fermented salamis	Low: citric acid diluted solution (0.01%) Lot: citric acid solution (5%)
Rancidity (RA)	Characteristic Aroma of aged fat	Weak: Soybean oil (Liza) Strong: Soybean oil (Liza) heated in an oven
Smoked (DF)	Characteristic Aroma of meat products subjected to the smoking process	Weak: common mortadella (Seara) (slice: 0.2mm de thickness) Strong: smoked mortadella (Seara) (slice: 0.2m de thickness)
Spicy (PI)	Aroma related to the presence of pepper	Weak: diluted pepper sauce (Siamar) diluído (10%) Strong: Pepper sauce (Siamar)

Formulation	Ash	Protein	Fat	Moisture	Carbohydrates	Calories
F1	3.27^c ± 0.14	28.77^c ± 1.96	31.34^a ± 2.85	33.16^ab ± 1.23	3.46^a ± 0.27	410.99^a ± 11.55
F2	6.00^b ± 0.28	31.19^bc ± 2.51	24.47^b ± 0.81	34.61^a ± 2.32	3.73^a ± 0.41	357.65^b ± 12.91
F3	6.50^ab ± 0.29	36.11^a ± 0.37	21.86^c ± 0.55	31.62^b ± 1.03	3.91^a ± 0.28	356.84^b ± 5.10
F4	6.17^b ± 0.03	35.53^a ± 1.10	20.80^c ± 1.10	33.84^ab ± 2.14	3.66^a ± 0.33	366.51^ab ± 54.97
F5	6.96^ab ± 0.96	32.08^bc ± 3.59	23.00^bc ± 1.11	33.91^ab ± 1.61	4.05^a ± 1.66	349.79^b ± 10.31
F6	7.49^a ± 1.04	34.42^ab ± 0.46	22.36^bc ± 1.09	31.90^ab ± 1.23	3.94^a ± 0.34	354.23^b ± 8.03
F7	6.38^b ± 0.22	33.65^ab ± 0.70	22.93^bc ± 0.93	33.16^ab ± 0.50	3.89^a ± 0.29	356.53^b ± 4.84

Time/ Attributes	Formulations
Time/ Attributes	F1	F2	F3	F4	F5	F6	F7
T0
Hardness	1.67^bE ± 0.18	1.78^abD ± 0.09	2.12^aD ± 0.06	1.93^abD ± 0.20	2.08^abD ± 0.33	1.90^abD ± 0.12	2.00^aD ± 0.16
Cohesiveness	0.53^abBC ± 0.04	0.57^aA ± 0.04	0.48^bB ± 0.03	0.51^abA ± 0.05	0.54^abB ± 0.03	0.56^aA ± 0.03	0.51^cbB ± 0.03
Elasticity	1.99^aA ± 0.41	1.75^abA ± 0.14	1.45^bA ± 0.14	1.44^bA ± 0.12	1.36^bA ± 0.25	1.67^abA ± 0.23	1.56^bA ± 0.09
Gumminess	0.89^bF ± 0.16	0.99^abD ± 0.10	1.03^abE ± 0.05	0.99^bD ± 0.17	1.15^aE ± 0.16	1.01^abE ± 0.06	1.04^abE ± 0.04
Chewiness	1.72^bcF ± 0.08	1.99^aD ± 0.10	1.47^cdE ± 0.11	1.41^dD ± 0.19	1.57^bcdD ± 0.06	1.51^dD ± 0.14	1.73^bD ± 0.16
T7
Hardness	9.44^bD ± 1.74	13.86^aC ± 1.83	13.42^aC ± 0.79	11.57^abC ± 1.58	11.25^abC ± 2.17	12.71^aC ± 0.19	12.79^aC ± 1.04
Cohesiveness	0.61^bA ± 0.05	0.50^cdA ± 0.05	0.54^bcA ± 0.02	0.43^dB ± 0.02	0.83^aA ± 0.08	0.49^cdB ± 0.03	0.46^cdC ± 0.02
Elasticity	1.23^bB ± 0.07	1.32^bB ± 0.12	1.32^bA ± 0.18	1.26^bB ± 0.03	1.17^bB ± 0.06	1.29^bB ± 0.05	1.56^aA ± 0.13
Gumminess	3.61^dE ± 0.25	5.83^cD ± 0.52	6.54^bcD ± 0.49	6.78^bcC ± 1.20	8.70^aD ± 1.07	7.28^bD ± 0.14	6.51^bcD ± 0.27
Chewiness	2.62^dE ± 0.16	3.71^abC ± 0.08	3.92^aD ± 0.37	3.46^bcC ± 0.14	3.44^bcC ± 0.40	3.16^cC ± 0.16	3.10^cC ± 0.05
T30
Hardness	26.58^bC ± 1.46	47.04^aB ± 10.25	45.39^aB ± 9.83	54.78^aB ± 6.61	47.62^aB ± 7.54	50.04^aB ± 7.17	47.91^aB ± 9.77
Cohesiveness	0.57^aAb ± 0.03	0.54^abA ± 0.02	0.54^abA ± 0.04	0.51^bA ± 0.04	0.54^abB ± 0.02	0.52^bB ± 0.02	0.53^abAB ± 0.02
Elasticity	1.09^aBC ± 0.04	0.96^bB ± 0.01	0.82^dB ± 0.02	0.84^cdC ± 0.02	0.96^bC ± 0.01	0.87^cC ± 0.02	0.85^cdB ± 0.01
Gumminess	13.20^bD ± 1.72	23.95^aB ± 3.55	29.05^aB ± 1.86	27.86^aB ± 0.64	26.34^aC ± 4.73	24.89^aC ± 3.57	25.92^aC ± 3.44
Chewiness	5.15^cD ± 0.03	24.25^abA ± 1.30	23.62^bA ± 1.70	25.80^aA ± 1.83	23.46^bA ± 0.52	23.37^bA ± 0.53	24.11^abA ± 0.68
T60
Hardness	49.06^bB ± 1.48	46.64^bB ± 3.53	46.05^bB ± 3.31	59.54^aAB ± 0.14	56.24^aA ± 2.32	57.43^aA ± 0.84	59.60^aA ± 0.02
Cohesiveness	0.50^bcC ± 0.02	0.39^dB ± 0.07	0.45^cdB ± 0.02	0.54^abA ± 0.03	0.56^aB ± 0.02	0.57^aA ± 0.01	0.56^aA ± 0.03
Elasticity	0.85^aC ± 0.01	0.67^bD ± 0.15	0.84^aB ± 0.02	0.84^aC ± 0.01	0.84^aC ± 0.01	0.84^aC ± 0.03	0.84^aB ± 0.01
Gumminess	24.59^cC ± 1.01	18.41^dC ± 3.47	22.44^cdC ± 1.94	30.71^bB ± 3.67	31.17^bB ± 2.33	37.60^aB ± 0.39	34.19^abB ± 0.22
Chewiness	11.14^aC ± 0.34	12.01^bcB ± 1.37	14.47^aB ± 1.49	11.56^cB ± 0.29	11.63^cB ± 1.02	12.66^abcB ± 1.42	13.62^abB ± 0.88
T90
Hardness	50.79^aB ± 0.67	60.14^abA ± 0.56	61.33^abA ± 0.98	60.49^abA ± 0.63	55.44^cA ± 3.27	62.72^aA ± 1.09	59.41^bA ± 0.28
Cohesiveness	0.56^aAB ± 0.03	0.53^abA ± 0.02	0.54^abA ± 0.02	0.54^abA ± 0.03	0.55^abB ± 0.01	0.52^bB ± 0.01	0.54^abAB ± 0.01
Elasticity	0.84^abC ± 0.01	0.85^aC ± 0.01	0.83^abB ± 0.01	0.82^bC ± 0.02	0.84^abC ± 0.01	0.82^bC ± 0.02	0.84^abB ± 0.01
Gumminess	33.51^dB ± 1.73	56.43^bcA ± 3.82	54.75^cA ± 2.06	55.36^bcA ± 0.68	59.11^bA ± 2.80	56.36^bcA ± 1.25	67.83^aA ± 0.82
Chewiness	12.81^aB ± 0.15	12.43^bcB ± 0.25	12.40^bcC ± 0.31	12.37^bcB ± 0.35	12.15^cB ± 0.36	12.87^abB ± 0.21	13.31^aB ± 0.50
T120
Hardness	65.30^A ± 0.86	Nd	Nd	Nd	Nd	Nd	Nd
Cohesiveness	0.62^A ± 0.01	Nd	Nd	Nd	Nd	Nd	Nd
Elasticity	0.95^BC ± 0.01	Nd	Nd	Nd	Nd	Nd	Nd
Gumminess	48.44^A ± 1.84	Nd	Nd	Nd	Nd	Nd	Nd
Chewiness	13.76^A ± 0.29	Nd	Nd	Nd	Nd	Nd	Nd

Attributes		F1	F2	F3	F4	F5	F6	F7
Appearance	Color	4.61^b ± 0.21	5.37^a ± 0.24	5.32^a ± 0.17	5.37^a ± 0.26	5.44^a ± 0.25	5.40^a ± 0.26	5.46^a ± 0.32
	Amount of fat	2.52^a ± 0.26	1.47^bc ± 0.23	1.33^c ± 0.18	1.57^b ± 0.20	1.51^bc ± 0.28	1.46^bc ± 0.26	1.60^b ± 0.23
	Uniformity fat	2.50^b ± 0.26	3.50^a ± 0.24	3.47^a ± 0.26	3.44^a ± 0.28	3.48^a ± 0.29	3.33^a ± 0.21	3.47^a ± 0.24
	Regularity of the border	5.32^a ± 0.25	3.39^b ± 0.24	3.38^b ± 0.22	3.50^b ± 0.20	3.50^b ± 0.19	3.47^b ± 0.25	3.37^b ± 0.30
	Brightness	5.41^a ± 0.23	2.58^b ± 0.28	2.60^b ± 0.18	2.44^b ± 0.29	2.48^b ± 0.28	2.57^b ± 0.28	2.41^b ± 0.23
Aroma	Spiced	1.58^a ± 0.24	1.31^b ± 0.22	1.67^a ± 0.33	1.63^a ± 0.32	1.60^a ± 0.32	1.78^a ± 0.35	1.63^a ± 0.34
	Meat	2.39^b ± 0.28	3.55^a ± 0.30	3.49^a ± 0.27	3.62^a ± 0.25	3.56^a ± 0.27	3.50^a ± 0.31	3.60^a ± 0.21
	Oxidized	0.38^a ± 0.03	0.48^a ± 0.05	0.39^a ± 0.04	0.40^a ± 0.04	0.47ª ± 0.04	0.43^a ± 0.04	0.43^a ± 0.04
Texture	Softness	5.51^a ± 0.22	3.41^bc ± 0.23	3.53^b ± 0.24	3.39^bc ± 0.23	3.42^bc ± 0.22	3.53^b ± 0.22	3.29^c ± 0.19
Texture	Succulent	3.36^a ± 0.27	2.53^bc ± 0.23	2.49^bc ± 0.26	2.55^b ± 0.26	2.53^bc ± 0.23	2.56^a ± 0.25	2.34^c ± 0.21
Taste	Salty	1.45^a ± 0.19	1.47^a ± 0.19	1.39^a ± 0.18	1.47^a ± 0.26	1.40^a ± 0.18	1.52^a ± 0.28	1.37ª ± 0.24
	Acid	2.67^a ± 0.25	2.38^b ± 0.28	2.57^ab ± 0.27	2.43^b ± 0.26	2.57^ab ± 0.30	2.54^ab ± 0.31	2.54^ab ± 0.29
	Rancidity	1.42^ab ± 0.24	1.51^ab ± 0.19	1.57^a ± 0.21	1.41^ab ± 0.24	1.36^b ± 0.19	1.44^ab ± 0.23	1.54^ab ± 0.28
	Smoked	2.46^a ± 0.05	0.35^c ± 0.04	0.63^b ± 0.09	0.64^b ± 0.08	0.62^b ± 0.09	0.64^b ± 0.09	0.60^b ± 0.09
	Spicy	0.49^a ± 0.04	0.50^a ± 0.05	0.53^a ± 0.06	0.56^a ± 0.11	0.51^a ± 0.06	0.48^a ± 0.04	0.44ª ± 0.04
	Spiced	0.46^ab ± 0.04	0.44^ab ± 0.05	0.34^b ± 0.04	0.40^ab ± 0.05	0.42^ab ± 0.05	0.52^ab ± 0.04	0.55^a ± 0.05

Time/Attribute	Formulations
Time/Attribute	F1	F2	F3	F4	F5	F6	F7
T30
Appearance	7.55^abA ± 1.24	7.60^abA ± 1.08	8.07^aA ± 0.72	7.53^abA ± 1.07	7.43^bAB ± 1.16	8.00^aA ± 0.82	7.66^abAB ± 1.04
Color	7.82^aA ± 1.07	7.58^aA ± 1.08	8.03^aA ± 0.83	7.65^aA ± 1.01	7.50^aAB ± 1.19	7.75^aA ± 1.02	7.63^aA ± 1.02
Aroma	6.85^aA ± 1.26	7.35^aA ± 1.18	7.14^aA ± 1.43	6.98^aA ± 1.05	7.15^aA ± 1.27	7.17^aA ± 1.43	7.32^aA ± 1.15
Texture	7.53^aA ± 1.17	7.52^aA ± 1.00	7.51^aA ± 1.17	7.50^aA ± 1.17	7.62^aA ± 0.96	7.28^aA ± 1.25	7.42^aA ± 1.07
Taste	7.03^aA ± 1.55	7.35^aA ± 1.02	7.41^aA ± 1.43	7.55^aAB ± 1.14	7.58^aA ± 1.11	7.27^aA ± 1.69	7.53^aA ± 1.06
Overall impression	7.27^aA ± 1.25	7.52^aA ± 0.93	7.59^aA ± 1.15	7.33^aAB ± 1.17	7.55^aA ± 0.98	7.38^aA ± 1.22	7.56^aA ± 0.99
T60
Appearance	7.32^abA ± 1.19	7.37^abA ± 1.07	7.90^aA ± 0.99	7.20^bA ± 1.40	7.62^abA ± 1.12	7.72^abA ± 1.45	7.63^abAB ± 1.06
Color	7.45^aAB ± 1.13	7.42^aA ± 1.27	7.77^aA ± 1.27	7.23^aA ± 1.17	7.53^aA ± 1.07	7.65^bA ± 1.16	7.70^aA ± 1.03
Aroma	6.53^cA ± 1.26	7.15^aA ± 1.26	7.20^abA ± 1.19	6.70^bcA ± 1.58	7.33^abA ± 1.24	7.27^abA ± 1.39	7.53^aA ± 1.05
Texture	7.07^abcA ± 1.15	7.47^aA ± 1.02	6.50^bcB ± 1.69	7.13^abA ± 1.26	7.42^aA ± 1.12	6.35^cB ± 1.76	7.37^aA ± 1.21
Taste	6.72^bA ± 1.17	7.20^abA ± 1.33	6.82^abA ± 1.53	7.00^abAB ± 1.56	7.28^abA ± 1.24	7.05^abA ± 1.37	7.63^aA ± 1.07
Overall impression	6.93^abA ± 1.29	7.22^abA ± 1.03	6.70^bB ± 1.68	6.95^abB ± 1.47	7.37^abA ± 1.06	6.85^abA ± 1.54	7.53^aAB ± 1.02
T90
Appearance	7.40^abcA ± 1.21	7.73^abA ± 1.23	7.92^aA ± 0.91	7.47^abcA ± 1.07	7.05^cB ± 1.55	7.82^aA ± 0.95	7.18^bcB ± 1.51
Color	7.30^abA ± 1.14	7.62^aA ± 1.29	7.80^aA ± 0.99	7.37^abA ± 1.26	6.92^bB ± 1.65	7.63^aA ± 1.07	6.88^bB ± 1.79
Aroma	6.63^cA ± 1.39	7.65^aA ± 1.23	7.50^abA ± 1.13	6.98^bcA ± 1.30	7.43^abA ± 1.48	7.42^abA ± 1.15	7.33^abA ± 1.56
Texture	7.32^abA ± 1.35	7.57^aA ± 1.41	6.92^abAB ± 1.44	7.00^abA ± 1.15	7.52^abA ± 1.38	6.85^bAB ± 1.46	7.30^abA ± 1.51
Taste	6.68^bA ± 1.46	7.38^acA ± 1.30	7.30^abA ± 1.34	7.32^abAB ± 1.11	7.55^aA ± 1.57	7.37^aA ± 1.21	7.08^abA ± 1.61
Overall impression	6.93^aA ± 1.29	7.42^aA ± 1.20	7.45^aA ± 1.20	7.18^aAB ± 1.11	7.30^aA ± 1.46	7.33^aA ± 1.19	7.00^aB ± 1.45
T120
Appearance	7.62^abA ± 1.01	7.45^abA ± 1.17	7.83^aA ± 0.99	7.42^abA ± 1.45	7.10^bAB ± 1.12	7.76^aA ± 1.04	7.75^aA ± 1.08
Color	7.72^aAB ± 0.98	7.35^abA ± 1.36	7.92^aA ± 1.06	7.47^abA ± 1.33	7.05^abAB ± 1.21	7.75^aA ± 1.14	7.56^abA ± 1.13
Aroma	7.08^aA ± 1.23	7.55^aA ± 1.20	7.37^aA ± 1.29	7.08^aA ± 1.41	7.41^aA ± 1.21	7.41^aA ± 1.30	7.54^aA ± 1.12
Texture	7.30^abA ± 1.15	7.63^aA ± 1.10	6.97^bAB ± 1.50	7.50^abA ± 1.12	7.36^abA ± 1.23	6.95^bAB ± 1.27	7.44^abA ± 1.04
Taste	7.08^aA ± 1.23	7.55^aA ± 1.17	7.22^aA ± 1.51	7.63^aA ± 1.12	7.37^aA ± 1.07	7.39^aA ± 1.23	7.49^aA ± 1.34
Overall impression	7.15^aA ± 1.13	7.40^aA ± 1.18	7.27^aAB ± 1.45	7.55^aA ± 1.24	7.27^aA ± 1.13	7.34^aA ± 1.21	7.59^aA ± 1.02

[1] F1 - traditional cultures without fat and curing salts reduction (nitrite and nitrate 0.015% 0.005%); F2 - traditional cultures without curing salts reduction; F3 - traditional cultures with curing salts reduction (nitrite and nitrate 0.007% 0.003%); F4 and F5 - probiotic culture (E. faecium CRL183) without and with curing salts reduction, respectively; F6 and F7 - probiotic culture (L. acidophilus CRL1014) without and with curing salts reduction, respectively. Analysis of formulations: means with the same lowercase letters in the same column do not differ by Tukey test (P < 0.05).