Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage
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...
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| Veröffentlicht in: | Journal of food science 2010-08, Vol.75 (6), p.C514-C524 |
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| creator | Trani, Antonio Gambacorta, Giuseppe Loizzo, Pasqua Alviti, Giovanna Schena, Alessandra Faccia, Michele Aquilanti, Lucia Santarelli, Sara Di Luccia, Aldo |
| description | 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. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01703.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01703.x</identifier><identifier>PMID: 20722905</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Amino acids ; Animals ; Bacteria ; biochemistry ; Biogenic Amines - analysis ; Ciauscolo ; Ciauscolo salami ; cured meats ; curing (food products) ; Dietary Fats - analysis ; Dietary Proteins - analysis ; Dipeptides - analysis ; Fatty acids ; Fermentation ; food analysis ; food composition ; Food Handling ; Food Microbiology ; Food science ; Food, Preserved - analysis ; Food, Preserved - microbiology ; Food, Preserved - standards ; Hydrogen-Ion Concentration ; Italy ; Lactobacillales - isolation & purification ; lipid composition ; Lipids ; Meat products ; Meat Products - analysis ; Meat Products - microbiology ; Meat Products - standards ; Microbial Viability ; Muscle Proteins - metabolism ; Myofibrils - metabolism ; Principal Component Analysis ; Proteins ; proteolysis ; proteomic analysis ; provenance ; Reproducibility of Results ; salami ; Sarcoplasmic Reticulum - enzymology ; Sarcoplasmic Reticulum - metabolism ; spreadable sausage ; spreads ; Swine ; traditional foods ; Water - analysis ; Yeasts - isolation & purification</subject><ispartof>Journal of food science, 2010-08, Vol.75 (6), p.C514-C524</ispartof><rights>2010 Institute of Food Technologists</rights><rights>Copyright Institute of Food Technologists Aug 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5223-9a7808afb28252b34846d2b4cdb3164b1e5df80ad805895588249c8269b9eaa63</citedby><cites>FETCH-LOGICAL-c5223-9a7808afb28252b34846d2b4cdb3164b1e5df80ad805895588249c8269b9eaa63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01703.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01703.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20722905$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Trani, Antonio</creatorcontrib><creatorcontrib>Gambacorta, Giuseppe</creatorcontrib><creatorcontrib>Loizzo, Pasqua</creatorcontrib><creatorcontrib>Alviti, Giovanna</creatorcontrib><creatorcontrib>Schena, Alessandra</creatorcontrib><creatorcontrib>Faccia, Michele</creatorcontrib><creatorcontrib>Aquilanti, Lucia</creatorcontrib><creatorcontrib>Santarelli, Sara</creatorcontrib><creatorcontrib>Di Luccia, Aldo</creatorcontrib><title>Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>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.</description><subject>Amino acids</subject><subject>Animals</subject><subject>Bacteria</subject><subject>biochemistry</subject><subject>Biogenic Amines - analysis</subject><subject>Ciauscolo</subject><subject>Ciauscolo salami</subject><subject>cured meats</subject><subject>curing (food products)</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Proteins - analysis</subject><subject>Dipeptides - analysis</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food Handling</subject><subject>Food Microbiology</subject><subject>Food science</subject><subject>Food, Preserved - analysis</subject><subject>Food, Preserved - microbiology</subject><subject>Food, Preserved - standards</subject><subject>Hydrogen-Ion Concentration</subject><subject>Italy</subject><subject>Lactobacillales - isolation & purification</subject><subject>lipid composition</subject><subject>Lipids</subject><subject>Meat products</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>Meat Products - standards</subject><subject>Microbial Viability</subject><subject>Muscle Proteins - metabolism</subject><subject>Myofibrils - metabolism</subject><subject>Principal Component Analysis</subject><subject>Proteins</subject><subject>proteolysis</subject><subject>proteomic analysis</subject><subject>provenance</subject><subject>Reproducibility of Results</subject><subject>salami</subject><subject>Sarcoplasmic Reticulum - enzymology</subject><subject>Sarcoplasmic Reticulum - metabolism</subject><subject>spreadable sausage</subject><subject>spreads</subject><subject>Swine</subject><subject>traditional foods</subject><subject>Water - analysis</subject><subject>Yeasts - isolation & purification</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUtvEzEURi1ERUPLX4ARGzZM8HNsb5BKSvpQ1YeSComNdWfGUxwmcbAzIvn3eDolCzbUG_va5x7Z_hDKCB6TND4txkQKnDPFyZjitIuJxGy8fYFG-4OXaIQxpTkhXB6i1zEucF-z4hU6pFhSqrEYoZsvzlc_7NJV0GbzAG4TM99kEwddrHzrP2aQzdbBQg1la7P5bv1IXmygdbDKTsMun3TB1tksNcCDPUYHDbTRvnmaj9D99Ot8cp5f3ZxdTE6u8kqkO-QapMIKmpIqKmjJuOJFTUte1SUjBS-JFXWjMNQKC6WFUIpyXSla6FJbgIIdoQ-Ddx38r87GjVm6WNm2hZX1XTRSaEY4FvR5JBNc_Z_kOv2zwr3z_T_kwndhlR6cdELwFIZOkBqgKvgYg23MOrglhJ0h2PQxmoXp0zJ9WqaP0TzGaLap9e2TvyuXtt43_s0tAZ8H4Ldr7e7ZYnM5PZ31yyTIB4GLG7vdCyD8NIVkUphv12dG3E3V9ffLW3OX-HcD34A38BBcNPezpGaYKKmFJuwPRIzAWQ</recordid><startdate>201008</startdate><enddate>201008</enddate><creator>Trani, Antonio</creator><creator>Gambacorta, Giuseppe</creator><creator>Loizzo, Pasqua</creator><creator>Alviti, Giovanna</creator><creator>Schena, Alessandra</creator><creator>Faccia, Michele</creator><creator>Aquilanti, Lucia</creator><creator>Santarelli, Sara</creator><creator>Di Luccia, Aldo</creator><general>Blackwell Publishing Inc</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201008</creationdate><title>Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage</title><author>Trani, Antonio ; Gambacorta, Giuseppe ; Loizzo, Pasqua ; Alviti, Giovanna ; Schena, Alessandra ; Faccia, Michele ; Aquilanti, Lucia ; Santarelli, Sara ; Di Luccia, Aldo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5223-9a7808afb28252b34846d2b4cdb3164b1e5df80ad805895588249c8269b9eaa63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Amino acids</topic><topic>Animals</topic><topic>Bacteria</topic><topic>biochemistry</topic><topic>Biogenic Amines - analysis</topic><topic>Ciauscolo</topic><topic>Ciauscolo salami</topic><topic>cured meats</topic><topic>curing (food products)</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Proteins - analysis</topic><topic>Dipeptides - analysis</topic><topic>Fatty acids</topic><topic>Fermentation</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food Handling</topic><topic>Food Microbiology</topic><topic>Food science</topic><topic>Food, Preserved - analysis</topic><topic>Food, Preserved - microbiology</topic><topic>Food, Preserved - standards</topic><topic>Hydrogen-Ion Concentration</topic><topic>Italy</topic><topic>Lactobacillales - isolation & purification</topic><topic>lipid composition</topic><topic>Lipids</topic><topic>Meat products</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>Meat Products - standards</topic><topic>Microbial Viability</topic><topic>Muscle Proteins - metabolism</topic><topic>Myofibrils - metabolism</topic><topic>Principal Component Analysis</topic><topic>Proteins</topic><topic>proteolysis</topic><topic>proteomic analysis</topic><topic>provenance</topic><topic>Reproducibility of Results</topic><topic>salami</topic><topic>Sarcoplasmic Reticulum - enzymology</topic><topic>Sarcoplasmic Reticulum - metabolism</topic><topic>spreadable sausage</topic><topic>spreads</topic><topic>Swine</topic><topic>traditional foods</topic><topic>Water - analysis</topic><topic>Yeasts - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Trani, Antonio</creatorcontrib><creatorcontrib>Gambacorta, Giuseppe</creatorcontrib><creatorcontrib>Loizzo, Pasqua</creatorcontrib><creatorcontrib>Alviti, Giovanna</creatorcontrib><creatorcontrib>Schena, Alessandra</creatorcontrib><creatorcontrib>Faccia, Michele</creatorcontrib><creatorcontrib>Aquilanti, Lucia</creatorcontrib><creatorcontrib>Santarelli, Sara</creatorcontrib><creatorcontrib>Di Luccia, Aldo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Trani, Antonio</au><au>Gambacorta, Giuseppe</au><au>Loizzo, Pasqua</au><au>Alviti, Giovanna</au><au>Schena, Alessandra</au><au>Faccia, Michele</au><au>Aquilanti, Lucia</au><au>Santarelli, Sara</au><au>Di Luccia, Aldo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-08</date><risdate>2010</risdate><volume>75</volume><issue>6</issue><spage>C514</spage><epage>C524</epage><pages>C514-C524</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><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.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20722905</pmid><doi>10.1111/j.1750-3841.2010.01703.x</doi><tpages>11</tpages></addata></record> |
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| subjects | Amino acids Animals Bacteria biochemistry Biogenic Amines - analysis Ciauscolo Ciauscolo salami cured meats curing (food products) Dietary Fats - analysis Dietary Proteins - analysis Dipeptides - analysis Fatty acids Fermentation food analysis food composition Food Handling Food Microbiology Food science Food, Preserved - analysis Food, Preserved - microbiology Food, Preserved - standards Hydrogen-Ion Concentration Italy Lactobacillales - isolation & purification lipid composition Lipids Meat products Meat Products - analysis Meat Products - microbiology Meat Products - standards Microbial Viability Muscle Proteins - metabolism Myofibrils - metabolism Principal Component Analysis Proteins proteolysis proteomic analysis provenance Reproducibility of Results salami Sarcoplasmic Reticulum - enzymology Sarcoplasmic Reticulum - metabolism spreadable sausage spreads Swine traditional foods Water - analysis Yeasts - isolation & purification |
| title | Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage |
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