Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions

Autores
Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; Wagner, Jorge Ricardo; Renaud, Viviana Silvia; Ludemann, Vanesa
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.
Fil: Canel, Romina Soledad. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrissi, Sofia. Universidad Nacional de Quilmes; Argentina
Fil: Sanchez, Mariana. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Mónaco, Gabriela. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Laich, Federico. Instituto Canario de Investigaciones Agrarias; España
Fil: Wagner, Jorge Ricardo. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Renaud, Viviana Silvia. Universidad Nacional de Quilmes; Argentina
Fil: Ludemann, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
Materia
DRY SAUSAGES
MOULD-RIPENED SALAMI
PACKAGING
PENICILLIUM NALGIOVENSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/118192
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/118192
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microbiological and sensory characteristics of mould-ripened salami under different packaging conditionsCanel, Romina SoledadGuerrissi, SofiaSanchez, MarianaMónaco, GabrielaLaich, FedericoWagner, Jorge RicardoRenaud, Viviana SilviaLudemann, VanesaDRY SAUSAGESMOULD-RIPENED SALAMIPACKAGINGPENICILLIUM NALGIOVENSEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.Fil: Canel, Romina Soledad. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrissi, Sofia. Universidad Nacional de Quilmes; ArgentinaFil: Sanchez, Mariana. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Mónaco, Gabriela. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Laich, Federico. Instituto Canario de Investigaciones Agrarias; EspañaFil: Wagner, Jorge Ricardo. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Renaud, Viviana Silvia. Universidad Nacional de Quilmes; ArgentinaFil: Ludemann, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118192Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; et al.; Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 57; 1; 3-2019; 87-961330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/172-volume-57-issue-no-1/1591-microbiological-and-sensory-characteristics-of-mould-ripened-salami-under-different-packaging-conditionsinfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.57.01.19.5803info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:01:32Zoai:ri.conicet.gov.ar:11336/118192instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:01:32.827CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
title Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
spellingShingle Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
Canel, Romina Soledad
DRY SAUSAGES
MOULD-RIPENED SALAMI
PACKAGING
PENICILLIUM NALGIOVENSE
title_short Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
title_full Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
title_fullStr Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
title_full_unstemmed Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
title_sort Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions
dc.creator.none.fl_str_mv Canel, Romina Soledad
Guerrissi, Sofia
Sanchez, Mariana
Mónaco, Gabriela
Laich, Federico
Wagner, Jorge Ricardo
Renaud, Viviana Silvia
Ludemann, Vanesa
author Canel, Romina Soledad
author_facet Canel, Romina Soledad
Guerrissi, Sofia
Sanchez, Mariana
Mónaco, Gabriela
Laich, Federico
Wagner, Jorge Ricardo
Renaud, Viviana Silvia
Ludemann, Vanesa
author_role author
author2 Guerrissi, Sofia
Sanchez, Mariana
Mónaco, Gabriela
Laich, Federico
Wagner, Jorge Ricardo
Renaud, Viviana Silvia
Ludemann, Vanesa
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv DRY SAUSAGES
MOULD-RIPENED SALAMI
PACKAGING
PENICILLIUM NALGIOVENSE
topic DRY SAUSAGES
MOULD-RIPENED SALAMI
PACKAGING
PENICILLIUM NALGIOVENSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.
Fil: Canel, Romina Soledad. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrissi, Sofia. Universidad Nacional de Quilmes; Argentina
Fil: Sanchez, Mariana. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Mónaco, Gabriela. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Laich, Federico. Instituto Canario de Investigaciones Agrarias; España
Fil: Wagner, Jorge Ricardo. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Renaud, Viviana Silvia. Universidad Nacional de Quilmes; Argentina
Fil: Ludemann, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes; Argentina
description The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under different packaging conditions: (i) high barrier film filled with air, 100 % N2 or under vacuum, (ii) biaxially oriented polypropylene film, (iii) microperforated polyethylene film and (iv) unpackaged. Sensory, texture profile, physicochemical and microbiological analyses were performed. Fungal quantification revealed two data groups. In group 1 (consisting of salami in microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged) the conidium viability was relatively constant. In group 2 (salami preserved in high barrier film filled with air, 100 % N2 or under vacuum) the conidium viability decreased due to the absence of oxygen and the high carbon dioxide volume fraction. SEM micrographs showed micromorphological changes in fungal structure; microperforated polyethylene film, biaxially oriented polypropylene film and unpackaged conditions preserved the conidial morphology, while high barrier film filled with air, 100 % N2 or vacuum conditions collapsed the hyphae and most of the conidia. Salami packed in microperforated polyethylene film and biaxially oriented polypropylene film showed the most acceptable organoleptic characteristics and lower hardness and chewiness values after packaging.
publishDate 2019
dc.date.none.fl_str_mv 2019-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/118192
Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; et al.; Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 57; 1; 3-2019; 87-96
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118192
identifier_str_mv Canel, Romina Soledad; Guerrissi, Sofia; Sanchez, Mariana; Mónaco, Gabriela; Laich, Federico; et al.; Microbiological and sensory characteristics of mould-ripened salami under different packaging conditions; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 57; 1; 3-2019; 87-96
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/172-volume-57-issue-no-1/1591-microbiological-and-sensory-characteristics-of-mould-ripened-salami-under-different-packaging-conditions
info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.57.01.19.5803
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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