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
Hauptverfasser:	Trani, Antonio, Gambacorta, Giuseppe, Loizzo, Pasqua, Alviti, Giovanna, Schena, Alessandra, Faccia, Michele, Aquilanti, Lucia, Santarelli, Sara, Di Luccia, Aldo
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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