The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a multiple strain starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the starter culture. Finally, the combined use of KCl and starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a multiple strain starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation.

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Tremonte, Patrizio;Pannella, Gianfranco;Succi, Mariantonietta;Tipaldi, Luca;Sorrentino, Elena
;
Coppola, Raffaele;
2018

Abstract

The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a multiple strain starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the starter culture. Finally, the combined use of KCl and starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a multiple strain starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation.
http://www3.interscience.wiley.com/journal/69502350/home
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/78312
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