Miraglia Dino, Ranucci David, Trabalza-Marinucci Massimo, Acuti Gabriele, Forte Claudio, Codini Michela, Roila Rossana, Branciari Raffaella
Department of Veterinary Medicine, University of Perugia.
Institute for Experimental Veterinary Medicine of Umbria and Marche, Perugia.
Ital J Food Saf. 2018 Feb 26;6(4):6906. doi: 10.4081/ijfs.2017.6906. eCollection 2017 Oct 20.
This study aimed at evaluating the effect of extract supplementation of heavy pig diet on the microbiological, chemical-physical and sensory characteristics of Fabriano salami. Fabriano salamis were produced processing meat derived from pigs belonging to two dietary groups of 16 pigs each: CTRL group fed a commercial pelleted feed, and OR group fed the CTRL diet integrated with 0.2% of oregano extract. Ten salamis per group were collected at 0, 7, 20 and 45 days of ripening and analysed for total viable count, enumeration of , spp, coagulase negative and positive staphylococci, spp., spp., presence of spp. and , pH, water activity (a) and colour (CIE Lab* colour system). At the end of the ripening (day 45) chemical composition (AOAC, 1990), total antioxidant capacity (ORAC), thiobarbituric reactive substances (TBARS), total phenolic content (TPC) (Folin-Ciocalteu method) and consumer tests were performed. The integration of oregano extract in pig diets did not interfere with the microbial evolution, chemical composition, pH and a. After 20 days of ripening the OR salami were redder then CTRL samples, which were also yellower at the end of ripening. Furthermore, the diet has significantly improved the oxidative status, the polyphenolic content and antioxidant power in OR salami. The consumers gave a higher score to OR salami in informed condition.
本研究旨在评估在重型猪日粮中添加提取物对法布里亚诺萨拉米香肠的微生物、理化和感官特性的影响。法布里亚诺萨拉米香肠是用来自两个日粮组的猪的肉制作而成，每个日粮组有16头猪：对照组喂食商业颗粒饲料，实验组喂食添加了0.2%牛至提取物的对照组日粮。在成熟的第0、7、20和45天，每组采集10根萨拉米香肠，分析其总活菌数、单核细胞增生李斯特氏菌、金黄色葡萄球菌、凝固酶阴性和阳性葡萄球菌、乳酸菌、双歧杆菌、大肠杆菌和沙门氏菌的计数、pH值、水分活度（aw）和颜色（CIE Lab*颜色系统）。在成熟结束时（第45天），进行化学成分分析（AOAC，1990）、总抗氧化能力（ORAC）、硫代巴比妥酸反应性物质（TBARS）、总酚含量（TPC）（福林-西奥尔特法）和消费者测试。在猪日粮中添加牛至提取物不会干扰微生物演变、化学成分、pH值和水分活度。成熟20天后，实验组萨拉米香肠比对照组样品更红，对照组样品在成熟结束时也更黄。此外，日粮显著改善了实验组萨拉米香肠的氧化状态、多酚含量和抗氧化能力。在知情的情况下，消费者对实验组萨拉米香肠的评分更高。
