Research Article
Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami
Table 1
Results of physical-chemical analysis at the production and selling times.
| | | Proteinsa % | pH | CondmS | H2O% | Saponification numberMg KOH/gDM | Fat% | Iodine numbergI2/100 g DM | Ash% | Nitritemg NaNO2 Kg−1 | Nitratemg NaNO3 Kg−1 |
| | MUA0 | 25.4 ± 0.6 | 5.5 ± 0.2 | 5.9 ± 0.3 | 57.4 ± 0.9 | 180 ± 2 | 11.7 ± 0.7 | 92 ± 3 | 5.0 ± 0.1 | 61 ± 1 | 139 ± 3 | | MUA6 | 13.6 ± 0.3 | 6.4 ± 0.2 | 7.7 ± 0.4 | 28.2 ± 0.4 | 128 ± 3 | 19.1 ± 0.8 | 41 ± 2 | 7.2 ± 0.2 | 29 ± 1 | 24 ± 1 | | MUB0 | 23.9 ± 0.6 | 5.1 ± 0.2 | 5.8 ± 0.3 | 52.5 ± 0.8 | 142 ± 2 | 15.2 ± 0.9 | 96 ± 3 | 4.8 ± 0.1 | 77 ± 1 | 248 ± 5 | | MUB6 | 34.6 ± 0.9 | 5.6 ± 0.2 | 8.5 ± 0.5 | 28.3 ± 0.4 | 143 ± 3 | 21.5 ± 0.3 | 35 ± 1 | 6.8 ± 0.2 | 114 ± 2 | 57 ± 1 | | GIA0 | 29.9 ± 0.7 | 5.5 ± 0.2 | 6.9 ± 0.4 | 40.2 ± 0.6 | 150 ± 2 | 14.9 ± 0.9 | 52 ± 2 | 4.6 ± 0.1 | 76 ± 1 | 49 ± 1 | | GIA4 | 13.0 ± 0.3 | 6.7 ± 0.2 | 8.5 ± 0.5 | 20.1 ± 0.3 | 113 ± 3 | 27 ± 2 | 25 ± 1 | 5.6 ± 0.1 | 53 ± 1 | 72 ± 1 | | GIB0 | 28.6 ± 0.7 | 5.5 ± 0.2 | 6.7 ± 0.4 | 43.1 ± 0.6 | 141 ± 2 | 13.7 ± 0.8 | 73 ± 3 | 4.7 ± 0.1 | 106 ± 2 | 56 ± 1 | | GIB3 | 132 ± 3 | 6.2 ± 0.2 | 7.4 ± 0.4 | 26.2 ± 0.4 | 135 ± 3 | 25 ± 2 | 30 ± 1 | 5.7 ± 0.1 | 52 ± 1 | 47 ± 1 | | SAA0 | 22.6 ± 0.6 | 5.9 ± 0.2 | 4.7 ± 0.3 | 44.3 ± 0.7 | 79 ± 1 | 10.0 ± 0.6 | 101 ± 4 | 3.4 ± 0.1 | 37 ± 1 | 163 ± 3 | | SAA2 | 3.9 ± 0.1 | 5.3 ± 0.2 | 7.7 ± 0.4 | 29.9 ± 0.4 | 150 ± 3 | 18.1 ± 0.8 | 40 ± 2 | 4.9 ± 0.1 | 110 ± 2 | 49 ± 1 | | SAB0 | 9.4 ± 0.2 | 5.3 ± 0.2 | 6.8 ± 0.4 | 36.1 ± 0.5 | 92 ± 2 | 21.5 ± 0.8 | 42 ± 2 | 4.2 ± 0.1 | 76 ± 1 | 110 ± 2 | | SAB2 | 33.6 ± 0.8 | 5.8 ± 0.2 | 8.9 ± 0.5 | 29.4 ± 0.4 | 102 ± 2 | 17.4 ± 0.9 | 48 ± 2 | 6.9 ± 0.2 | 95 ± 2 | 42 ± 1 | | FIA0 | 9.5 ± 0.2 | 6.1 ± 0.2 | 4.7 ± 0.3 | 49.0 ± 0.7 | 142 ± 2 | 6.3 ± 0.4 | 163 ± 6 | 3.6 ± 0.1 | 42 ± 1 | 87 ± 2 | | FIA2 | 25.4 ± 0.6 | 5.7 ± 0.2 | 8.5 ± 0.5 | 40.5 ± 0.6 | 107 ± 2 | 8.6 ± 0.5 | 103 ± 4 | 6.5 ± 0.2 | 108 ± 2 | 33 ± 1 | | FIB0 | 9.7 ± 0.2 | 5.8 ± 0.2 | 6.9 ± 0.4 | 51.9 ± 0.8 | 130 ± 2 | 6.0 ± 0.4 | 176 ± 6 | 3.6 ± 0.1 | 44 ± 1 | 52 ± 1 | | FIB2 | 17.1 ± 0.4 | 6.1 ± 0.2 | 10.1 ± 0.6 | 37.1 ± 0.6 | 136 ± 2 | 12.8 ± 0.8 | 103 ± 4 | 7.2 ± 0.2 | 81 ± 2 | 62 ± 1 | | SMA0 | 18.7 ± 0.5 | 5.9 ± 0.2 | 4.1 ± 0.2 | 52.1 ± 0.8 | 148 ± 2 | 4.4 ± 0.3 | 105 ± 3 | 3.0 ± 0.1 | 49 ± 1 | <LOD | | SMB0 | 27.9 ± 0.7 | 5.8 ± 0.2 | 3.5 ± 0.2 | 54.5 ± 0.8 | 150 ± 2 | 11.8 ± 0.7 | 88 ± 3 | 2.5 ± 0.1 | 30 ± 1 | <LOD | | SMC0 | 4.4 ± 0.1 | 5.6 ± 0.2 | 3.5 ± 0.2 | 56.4 ± 0.9 | 121 ± 1 | 9.4 ± 0.6 | 130 ± 4 | 2.4 ± 0.1 | 35 ± 1 | <LOD | | SMD0 | 7.3 ± 0.2 | 5.7 ± 0.2 | 3.6 ± 0.2 | 56.8 ± 0.9 | 126 ± 1 | 5.1 ± 0.3 | 104 ± 3 | 2.6 ± 0.1 | 39 ± 1 | <LOD | | SME0 | 15.5 ± 0.4 | 5.8 ± 0.2 | 3.5 ± 0.2 | 53.8 ± 0.8 | 126 ± 2 | 14.9 ± 0.9 | 81 ± 3 | 2.7 ± 0.1 | 41 ± 1 | 19 ± 1 | | SMF0 | 31.9 ± 0.8 | 5.7 ± 0.2 | 4.1 ± 0.2 | 46.2 ± 0.7 | 137 ± 2 | 15.6 ± 0.9 | 66 ± 2 | 2.6 ± 0.1 | 43 ± 1 | 7 ± 1 | | SMG0 | 17.1 ± 0.4 | 5.6 ± 0.2 | 3.7 ± 0.2 | 45.8 ± 0.7 | 138 ± 2 | 9.2 ± 0.6 | 104 ± 4 | 2.4 ± 0.1 | 36 ± 1 | 3 ± 1 | | SMH0 | 19.6 ± 0.5 | 5.6 ± 0.2 | 3.5 ± 0.2 | 52.4 ± 0.8 | 141 ± 2 | 7.7 ± 0.5 | 118 ± 4 | 2.7 ± 0.1 | 38 ± 1 | <LOD | | SMI0 | 19.8 ± 0.5 | 5.8 ± 0.2 | 3.7 ± 0.2 | 56.4 ± 0.9 | 133 ± 1 | 10.4 ± 0.6 | 104 ± 3 | 2.7 ± 0.1 | 40 ± 1 | <LOD |
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determined by Kjeldahl method. DM = dry matter; LOD NaNO3 = 0.10 mg L−1.
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