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意大利式鸵鸟萨拉米香肠制作中脂肪含量、氯化钠含量及乳酸菌发酵剂：失重与营养特性

Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits.

作者信息

Cullere Marco, Novelli Enrico, Dalle Zotte Antonella

机构信息

Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Italy.

Department of Comparative Biomedicine and Nutrition, University of Padova, Agripolis, Viale dell'Università, 16, 35020 Legnaro, Italy.

出版信息

Foods. 2020 Apr 10;9(4):476. doi: 10.3390/foods9040476.

DOI:10.3390/foods9040476
PMID:32290184
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7230627/
Abstract

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: /; LAB 8: /) on the weight loss and nutritional composition of Italian-type ostrich salami. With this purpose, 8 batches of 9 salami each ( = 72) were prepared. Salami were ripened for 20 weeks: weight loss was monitored throughout the experiment, while salami nutritional composition was evaluated at 10 and 20 weeks of ripening. The lowest fat and highest salt inclusion levels provided the highest cumulative weight loss throughout the trial. At 10 weeks of ripening, salami with 40% fat were the richest in moisture and fat, whereas the leanest ones had the highest protein, ash and cholesterol contents. LAB 6 provided salami with the highest moisture and protein, while LAB 8 increased fat and cholesterol contents. At 20 weeks of ripening the proximate composition of ostrich salami was solely affected by fat inclusion level, with similar findings to those observed at 10 weeks. Overall, fat inclusion level had a great impact on the weight loss and nutritional composition of Italian-style ostrich salami. Reducing the NaCl inclusion from 2.6% to 2.4%, the weight loss of ostrich salami was retarded by approximately 1 week, without affecting the nutritional composition of the final product. Results of the study suggested that it is feasible to produce salami with lower fat and salt contents, while ensuring satisfactory product quality.

摘要

该实验研究了两种不同脂肪含量水平（30%和40%）、氯化钠含量（2.4%和2.6%）以及发酵剂（乳酸菌（LAB）6:/；LAB 8:/）对意大利式鸵鸟萨拉米香肠失重和营养成分的影响。为此，制备了8批萨拉米香肠，每批9根（共72根）。萨拉米香肠成熟20周：在整个实验过程中监测失重情况，同时在成熟10周和20周时评估萨拉米香肠的营养成分。在整个试验中，最低脂肪含量和最高盐分含量导致了最高的累积失重。在成熟10周时，脂肪含量为40%的萨拉米香肠水分和脂肪含量最高，而最瘦的萨拉米香肠蛋白质、灰分和胆固醇含量最高。LAB 6使萨拉米香肠的水分和蛋白质含量最高，而LAB 8则增加了脂肪和胆固醇含量。在成熟20周时，鸵鸟萨拉米香肠的近似成分仅受脂肪含量水平的影响，与在10周时观察到的结果相似。总体而言，脂肪含量水平对意大利式鸵鸟萨拉米香肠的失重和营养成分有很大影响。将氯化钠含量从2.6%降至2.4%，鸵鸟萨拉米香肠的失重延迟了约1周，而不影响最终产品的营养成分。研究结果表明，在确保产品质量令人满意的同时，生产脂肪和盐分含量较低的萨拉米香肠是可行的。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/059d153b913b/foods-09-00476-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/c8dd6c1bdf72/foods-09-00476-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/dca1862e8c03/foods-09-00476-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/efe8fe4b9bc0/foods-09-00476-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/e968b4f476bb/foods-09-00476-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/06d1113ae45f/foods-09-00476-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/02d771d93cac/foods-09-00476-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/059d153b913b/foods-09-00476-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/c8dd6c1bdf72/foods-09-00476-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/dca1862e8c03/foods-09-00476-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/efe8fe4b9bc0/foods-09-00476-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/e968b4f476bb/foods-09-00476-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/06d1113ae45f/foods-09-00476-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/02d771d93cac/foods-09-00476-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ac60/7230627/059d153b913b/foods-09-00476-g007.jpg

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