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Meat Sci. 2014 Mar;96(3):1395-402. doi: 10.1016/j.meatsci.2013.11.027. Epub 2013 Dec 5.

Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages.

Author information

1
Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
2
Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Reggio Emilia - Via Fratelli Rosselli 107, 42100 Reggio Emilia (RE), Italy.
3
Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy.
4
Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: chiara.montanari8@unibo.it.

Abstract

The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine.

KEYWORDS:

Aroma profile; Biogenic amines; Fermented sausages; Wine

PMID:
24361559
DOI:
10.1016/j.meatsci.2013.11.027
[Indexed for MEDLINE]

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