Severini Carla, De Pilli Teresa, Baiano Antonietta
Università degli Studi di Foggia-Facoltà di Agraria, Istituto di Produzioni e Preparazioni Alimentari, Via Napoli 25, 7100 Foggia, Italy.
Meat Sci. 2003 Jul;64(3):323-31. doi: 10.1016/S0309-1740(02)00204-8.
The effects on chemical, physical and sensory quality of the partial substitution of pork backfat with extra-virgin olive oil were studied in 'salami' products. Four 'salami' formulations, with 15% total fat, were prepared, in which 0, 33.5, 50 and 66.5% of pork backfat was substituted with extra-virgin olive oil. The partial pork backfat substitution with extra-virgin olive oil did not substantially affect the chemical, physical and sensorial characteristics of products, with the exception of water activity and texture. With regard to both oxidation and loss of organoleptic quality, the addition of extra-virgin olive oil, rich in mono-unsaturated fatty acids, did not decrease the shelf-life. The difference between samples with and without extra-virgin olive oil was a piquant note detected in the oil-added 'salami'. The formulation with 5% olive oil, corresponding to 33.3% substitution of pork backfat with olive oil, was judged best of all formulations. The results show that it is possible to produce this type of product, of good taste, similar to the traditional one, but with healthier features.
在“萨拉米香肠”产品中，研究了用特级初榨橄榄油部分替代猪背膘对其化学、物理和感官品质的影响。制备了四种总脂肪含量为15%的“萨拉米香肠”配方，其中0%、33.5%、50%和66.5%的猪背膘分别被特级初榨橄榄油替代。用特级初榨橄榄油部分替代猪背膘对产品的化学、物理和感官特性影响不大，但水分活度和质地除外。就氧化和感官品质损失而言，添加富含单不饱和脂肪酸的特级初榨橄榄油并未缩短保质期。添加和未添加特级初榨橄榄油的样品之间的差异在于，添加橄榄油的“萨拉米香肠”中检测到一种辛辣味。含5%橄榄油（相当于33.3%的猪背膘被橄榄油替代）的配方在所有配方中被评为最佳。结果表明，有可能生产出这种口感良好、类似于传统产品但具有更健康特性的产品。
