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The aim of this study was to evaluate celery extract as a natural curing agent in the production and characterization of Italian-type Salami with native starter cultures SxLp (S. xylosus AD1 and L. plantarum AJ2). Two formulations were produced for Italian-type Salami, to one of which was added 1.4% celery extract (T1) and to the other 0.3% commercial curing salt (T2). Maintaining the same conditions of temperature, relative humidity and air velocity, the salamis were matured for 26 days, and physicochemical, microbiological and sensorial analyses were performed. Starter culture SxLp produced a reduction in pH, promoting greater acidification of salami and reduction of nitrate, allowing color formation in the product. Moreover, the cultures remained viable (> 7 log CFU.g-1), in both treatments, during the 26 days of maturation. The combination of native starter culture with celery extract promoted microbiological safety, adequate texture and the characteristic color of cured meat sausage. Salami T1, containing starter cultures SxLp and celery extract, was well accepted by the judges, most of whom would often buy the product. Thus, the application of celery extract as a curing agent together with the addition of the native starter cultures, proved to be viable for production of Italian-type salami.

Evaluation of celery extract (Apium greveolens L.) as a natural curing agent in the production of Italian-type Salami with native starter cultures