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Journal of Food Quality
Volume 2017, Article ID 8089135, 5 pages
Research Article

Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami

Department of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, Italy

Correspondence should be addressed to Marcello Trevisani; ti.obinu@inasivert.ollecram

Received 29 November 2016; Accepted 18 January 2017; Published 1 February 2017

Academic Editor: Marta Laranjo

Copyright © 2017 Marcello Trevisani et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling.