Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits

作者：Novelli E, Cullere M, Hoffman L, Balzan S, Dalle Zotte A · 发表于：Foods (Basel, Switzerland) · 年份：2026 · DOI：10.3390/foods15142462 · 被引用次数：121

The present research investigated the effects of two pork back-fat concentrations (30% fat, FAT30, and 40% fat, FAT40), two sodium chloride levels (2.4% and 2.6%), and two starter culture combinations (Lactobacillus curvatus/Staphylococcus xylosus; LAB6, and Lactobacillus sakei/Staphylococcus xylosus; LAB8) on ripened ostrich salami. Salami samples were formulated without nitrite and nitrate, which aligns with consumer demands for healthier, cleaner-label meat products. It is specified that the present experiment is structured with a single-batch-per-treatment combination: this was due to structural processing limitations in the production facility, which was an artisanal laboratory and not an industry plant. After 10 weeks of ripening, FAT30 salami showed higher values of pH, salt content, water-phase salt (WPS), α-tocopherol, free fatty acids (FFA), and secondary lipid oxidation products (TBARS) compared with FAT40 salami. Conversely, FAT40 salami exhibited higher water activity (aw), moisture-to-protein ratio (M:P), conjugated dienes (CD; primary lipid oxidation products), and non-protein nitrogen (NPN) than FAT30 salami. Both NaCl concentration and starter culture type influenced several of the measured variables. Specifically, salami containing 2.4% salt exhibited higher FFA and CD values than the formulation containing 2.6% salt. Likewise, the LAB8 starter culture resulted in higher CD and NPN levels compared with LAB6. Fat inclusion level significantly affected sensory...