CO13 | COMPARISON OF CHEMICAL-PHYSICAL, NUTRITIONAL AND SENSORIAL CHARACTERISTICS OF SALAMI TREATED BY IONIZING RADIATION AND ADDED WITH FUNCTIONAL INGREDIENTS AS NITRITE REPLACERS AND TRADITIONAL PRODUCTS

Maria Campaniello¹, Andrea Chiappinelli¹, Marco Langianese¹, Giovanna Berardi¹, Antonella Santillo², Rosaria Marino², Marzia Albenzio², Marco Iammarino¹ | ¹Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata – Laboratorio Nazionale di Riferimento per il trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Italy; ²Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria - Università di Foggia, Italy.

Nitrites and nitrates are used in processed meats as preservatives because they exert bacteriostatic effect, particularly against Clostridium botulinum. Numerous studies evaluated innovative technologies to replace or reduce their use, but none of these demonstrated proven effect in inhibiting the germination of Clostridium spores. The MARI project aimed at replacing nitrites in cured meat products, such as salami, using X-rays and functional ingredients addition (EVO oil/rosemary extract). In this study, a comparison of the organoleptic/sensorial characteristics (panel test), and nutritional (official methods), lipidomic, and volatolomic parameters (mass spectrometry) between traditional and “MARI” salami samples is reported. In this comparison, 51 VOCs were identified, of which 25 were terpenes. In particular, 20 terpenes are common to both preparations (traditional and MARI), while five terpenes were only identified in the MARI product. The other VOCs identified did not show variations between the two samples analyzed. Sixthy-two lipids were identified in negative mode. In the MARI product, the antioxidant power of the added ingredients (mainly extra-virgin olive oil) may have stabilized the enzymatic conversion processes, which were more pronounced in the traditional product. In the positive acquisition mode, 291 lipids were identified. Oxidized triglycerides were present in smaller quantities in the MARI products, indicating a lower oxidation state. The diglyceride/triglyceride ratio also indicated a more pronounced enzymatic degradation in the traditional product. It was noted that the irradiation did not produce newly formed lipids and, furthermore, the ionizing treatment, combined with the natural ingredients, appeared to have a stabilizing effect on the ripening process. Regarding nutritional parameters, the MARI products showed lower saturated fatty acids (P<0.05) with lowest stearic acid percentage (P<0.01) and higher monounsaturated fatty acids (P<0.05) compared with traditional salami. Referring to sensory profile, a greater intensity of odor and flavor was perceived in the MARI products, mainly due to the presence of essential rosemary oil. This ingredient added to the matrix was able to influence the level of perception of the spicy odor and flavor as well as the persistence of this flavor after swallowing. Consumers did not express significant differences in their hedonic perception of texture and chewiness upon consumption, with the aforementioned parameters reaching scores ranging from "moderately" to "very" liked. Overall liking showed that approximately 62% of participants preferred the traditional salami, but the acceptable overall score of MARI products is an encouraging results for its actual marketability.
The MARI project allowed us to study the combined effect of natural ingredients, namely extra virgin olive oil and essential rosemary essential oil, and ionizing radiation, capable of inhibiting the germination of Clostridium sporogenes spores in salami, in the absence of added nitrites/nitrates. The evaluation and comparison of lipidomic and volatolomic profiles revealed that MARI product was shown to be more stable with reduced enzymatic activity and less marked oxidation state of the lipid fraction. These results, combined with nutritional and sensorial scores, are encouraging for the application of X-rays in the meat industry, in order to limit the use of nitrites and nitrates, improving food safety of cured meat products.
Study financed by the Italian Ministry of Health, Project codes IZS PB 04/22 RC and IZS LT 06/24 RC.