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Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry‐Cured Sausage
Author(s) -
Trani Antonio,
Gambacorta Giuseppe,
Loizzo Pasqua,
Alviti Giovanna,
Schena Alessandra,
Faccia Michele,
Aquilanti Lucia,
Santarelli Sara,
Di Luccia Aldo
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01703.x
Subject(s) - food science , lactic acid , glycogen , biochemistry , chemistry , fermentation , bacteria , population , fatty acid , proteolysis , biology , dry matter , composition (language) , enzyme , botany , demography , linguistics , philosophy , sociology , genetics
Ciauscolo is a short‐ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly‐pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.