The aim of the paper was to find the origin of odorous compounds in traditional Friuli sausages produced by a small factory in the Udine-San Daniele area. The sensorial alteration (mephitic type) of dry salami was due to the pork meat with a pH over 6.2 (DFD - Dark, Firm, Dry type) and to an anomalous fermentation of Lactic acid bacteria/enterococci, CNC (Coagulase negative cocci), and enterobacteriaceae. These bacteria have produced hydrogen sulphur and metanthiol, which are responsible for the mephitic aroma of the sausages.

Alterazioni microbiche in salami artigianali friulani. A case of microbial spoilage of traditional dry sausagesof Friuli region

COMI, Giuseppe;IACUMIN, Lucilla;
2009

Abstract

The aim of the paper was to find the origin of odorous compounds in traditional Friuli sausages produced by a small factory in the Udine-San Daniele area. The sensorial alteration (mephitic type) of dry salami was due to the pork meat with a pH over 6.2 (DFD - Dark, Firm, Dry type) and to an anomalous fermentation of Lactic acid bacteria/enterococci, CNC (Coagulase negative cocci), and enterobacteriaceae. These bacteria have produced hydrogen sulphur and metanthiol, which are responsible for the mephitic aroma of the sausages.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/881306
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