title: Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage.
abstract: Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling.
authors: Dipto. di Progettazione e Gestione del Sistemi Agro-zootecnici e forestali, Univ. di Bari, Bari, Italy.
authors: Antonio
authors: A
authors: Trani
authors: Giuseppe
authors: G
authors: Gambacorta
authors: Pasqua
authors: P
authors: Loizzo
authors: Giovanna
authors: G
authors: Alviti
authors: Alessandra
authors: A
authors: Schena
authors: Michele
authors: M
authors: Faccia
authors: Lucia
authors: L
authors: Aquilanti
authors: Sara
authors: S
authors: Santarelli
authors: Aldo
authors: A
authors: Di Luccia
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004151:Dipeptides / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology* / Q000592:standards; D006863:Hydrogen-Ion Concentration; D007558:Italy; D056546:Lactobacillales / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology* / Q000592:standards; D050296:Microbial Viability; D009124:Muscle Proteins / Q000378:metabolism; D009210:Myofibrils / Q000378:metabolism; D025341:Principal Component Analysis; D015203:Reproducibility of Results; D012519:Sarcoplasmic Reticulum / Q000201:enzymology / Q000378:metabolism; D013552:Swine; D014867:Water / Q000032:analysis; D015003:Yeasts / Q000302:isolation & purification
chemical_list: D001679:Biogenic Amines; D004041:Dietary Fats; D004044:Dietary Proteins; D004151:Dipeptides; D009124:Muscle Proteins; D014867:Water; C015248:glycylproline