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Article

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100 Teramo, Italy
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Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1286; https://doi.org/10.3390/foods9091286
Received: 26 August 2020 / Accepted: 8 September 2020 / Published: 13 September 2020
(This article belongs to the Special Issue Biogenic Amines and Food Safety)
The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages. View Full-Text
Keywords: proteolysis; dry fermented sausage; casing; biogenic amines; volatile compounds; texture; low temperature proteolysis; dry fermented sausage; casing; biogenic amines; volatile compounds; texture; low temperature
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MDPI and ACS Style

Serio, A.; Laika, J.; Maggio, F.; Sacchetti, G.; D’Alessandro, F.; Rossi, C.; Martuscelli, M.; Chaves-López, C.; Paparella, A. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods 2020, 9, 1286. https://doi.org/10.3390/foods9091286

AMA Style

Serio A, Laika J, Maggio F, Sacchetti G, D’Alessandro F, Rossi C, Martuscelli M, Chaves-López C, Paparella A. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage. Foods. 2020; 9(9):1286. https://doi.org/10.3390/foods9091286

Chicago/Turabian Style

Serio, Annalisa, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D’Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-López, and Antonello Paparella. 2020. "Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage" Foods 9, no. 9: 1286. https://doi.org/10.3390/foods9091286

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