| Title: | "Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy" |
| Author(s): | Iacumin L; Osualdini M; Bovolenta S; Boscolo D; Chiesa L; Panseri S; Comi G; |
| Address: | "Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: lucilla.iacumin@uniud.it. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Azienda per i Servizi Sanitari n.5, 'Bassa friulana', via Molin 21, 33057, Palmanova, Udine, Italy. Department of Health Animal Science and Food Safety Research center for the study of residues in foods of animal origin, University of Milan, Via Celoria, 10-20133 Milano, Italy" |
| DOI: | 10.1016/j.meatsci.2020.108081 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Pitina is a fermented sausage-like produced in the mountainous area of the North-East Italy by artisanal plants without the use of both selected starters and casing (Slow Food Presidium). Originally, Pitina has been a way of preserving meat and it is manifactured by meat from ungulates mixed with pork lard, smoked, dryed and ripened. In this study, microbial ecology, physic-chemical parameters, and volatile aromatic compounds of Pitina SR and LR, which differ by the duration of ripening processes, were investigated. Results showed the good hygienic quality. Staphylococcus xylosus and Lactobacillus sakei were responsible for the ripening. Other Coagulase-negative Catalase-positive Cocci (CNCPC) and LAB species were identified: S. equorum, S. warneri, S. succinus and Carnobacterium divergens, Streptococcus equinus, Kocuria rhizophila. Giberella moniliformis and Penicillium turbatum were the only mould species isolated. Strain characterization demonstrated a high genetic variability. Raw meat, environment and ripening conditions seemed to affect strains distribution, which had an impact on the aromatic profile of the product" |
| Keywords: | Animals Bacteria/isolation & purification Fermentation Food Microbiology Fusarium/isolation & purification Italy Meat Products/*analysis/*microbiology Penicillium/isolation & purification Sheep Swine Volatile Organic Compounds/*analysis Fermented sausage; |
| Notes: | "MedlineIacumin, Lucilla Osualdini, Milena Bovolenta, Stefano Boscolo, Daria Chiesa, Luca Panseri, Sara Comi, Giuseppe eng England 2020/02/18 Meat Sci. 2020 May; 163:108081. doi: 10.1016/j.meatsci.2020.108081. Epub 2020 Feb 6" |
