University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa.
Meat Sci. 2011 May;88(1):36-44. doi: 10.1016/j.meatsci.2010.11.028. Epub 2010 Dec 13.
Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed (p < 0.05) with springbok salami having the highest mean pH value. No differences (p > 0.05) were observed among the species for a(w), shear force, gumminess or cohesiveness. Microbiological counts of the game salami differed for coliform (p < 0.05) but not for E. coli (p > 0.05) counts. The most distinctive characteristics observed by the quantitative descriptive analyses were smoky, salty, pepper and salami flavour, combined with a smoky, salami aroma. Game flavour was not perceived as a strong attribute during the sensory analyses. Gemsbok salami was strongly associated with the attribute colour as described by the male and female consumer panels. The springbok salami scored the lowest for both colour and taste. Salami produced from gemsbok, kudu and zebra were superior to springbok salami.
评估了来自狩猎动物的成熟萨拉米的差异和消费者接受度。萨拉米的 pH 值不同（p < 0.05），其中跳羚萨拉米的 pH 值最高。在 a(w)、剪切力、胶粘性或内聚性方面，不同物种之间没有差异（p > 0.05）。狩猎动物萨拉米的大肠菌群计数存在差异（p < 0.05），但大肠杆菌计数没有差异（p > 0.05）。通过定量描述性分析观察到的最显著特征是烟熏味、咸味、胡椒味和萨拉米味，结合烟熏味和萨拉米香味。在感官分析中，狩猎味并没有被认为是一个强烈的特征。雄性和雌性消费者小组将大羚羊萨拉米与颜色这一特征强烈联系在一起。跳羚萨拉米在颜色和味道方面得分最低。来自大羚羊、大捻角羚和斑马的萨拉米优于跳羚萨拉米。
