« Previous Abstract"Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao"    Next AbstractEOBII controls flower opening by functioning as a general transcriptomic switch »

Meat Sci

Title:		"Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages"
Author(s):		Coloretti F; Tabanelli G; Chiavari C; Lanciotti R; Grazia L; Gardini F; Montanari C;
Address:		"Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Universita degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy. Dipartimento di Scienze e Tecnologie Agro-alimentari, Universita degli Studi di Bologna - Sede di Reggio Emilia - Via Fratelli Rosselli 107, 42100 Reggio Emilia (RE), Italy. Dipartimento di Scienze e Tecnologie Agro-alimentari, Universita degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy. Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Universita degli Studi di Bologna - Sede di Cesena - Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: chiara.montanari8@unibo.it"
Journal Title:		Meat Sci
Year:		2014
Volume:		20131205
Issue:		3
Page Number:		1395 - 1402
DOI:		10.1016/j.meatsci.2013.11.027
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim was to evaluate the effect of wine addition during manufacturing of dry fermented sausages, in terms of safety aspects (biogenic amine accumulation), aroma profile and sensory characteristics. Three batches of salami were produced: without wine addition and with 7.5% or 15% (v/w) of white wine. The fermented sausages showed characteristics that can increase product diversification. Some of the sensory features (i.e. increased salty perception) can represent an important strategy because of the trend to reduce salt intake for health reasons. The presence of wine immediately reduced the pH and is a source of ethanol, which can have an inhibitory effect against undesirable microflora. The microbiological results observed regarding Enterobacteriaceae and enterococci were encouraging. The addition of wine did not negatively affect the ripening time or increase the presence of biogenic amines. The samples containing wine showed reduced concentrations of putrescine"
Keywords:		"Biogenic Amines/*analysis Chemical Phenomena Colony Count, Microbial Color Enterobacteriaceae/growth & development/isolation & purification Ethanol/analysis Fermentation Food Contamination/*analysis Food Handling *Food Microbiology Humans Hydrogen-Ion Con;"
Notes:		"MedlineColoretti, Fabio Tabanelli, Giulia Chiavari, Cristiana Lanciotti, Rosalba Grazia, Luigi Gardini, Fausto Montanari, Chiara eng England 2013/12/24 Meat Sci. 2014 Mar; 96(3):1395-402. doi: 10.1016/j.meatsci.2013.11.027. Epub 2013 Dec 5"