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The production of salame in the Nebrodi area, north-eastern Sicily, is carried out by craftmade t... more The production of salame in the Nebrodi area, north-eastern Sicily, is carried out by craftmade technique. An important role in the transformation of the pork meat in salame is done by the technique of preparation and by microorganisms present. Next to a specific technology that provides a technique for preparation / maturation with different characteristics (type of casing, drying / ageing environments) is present a microbial biodiversity that is most evident in a surprising large distribution of species present at a wide range of different biotypes both in reference to lactic acid bacteria and staphylococci. The habitats considered, represented by different samples of salame produced in the Nebrodi area using mature Black Pig meat, show a substantial wholesomeness of meat products where the dominant microflora is represented by specific lactic acid bacteria (Lactobacillus sake, Lactobacillus curvatus and Lactobacillus plantarum) and stafilococci (Staphylococcus xylosus largely dom...

Industria …, 2005

... Free keywords, Pomodori; Succhi di ortaggi; Contaminazione biologica; Identificazione; Inocul... more ... Free keywords, Pomodori; Succhi di ortaggi; Contaminazione biologica; Identificazione; Inoculazione; Coltura di cellule; Microrganismi termofili; Anaerobiosi; Gas; Rigonfiamento; Ph; Temperatura; Acido acetico; Acido butirrico; Acido lattico; Idrogeno; Biossido di carbonio ...

The dominant flora in anchovy paste packages stored at 25 °C and in similar swollen and non-swoll... more The dominant flora in anchovy paste packages stored at 25 °C and in similar swollen and non-swollen samples from the market, consists of catalase-negative, tetrad-forming cocci. We isolated and characterized 216 strains which, based on their ability to grow at NaCl concentrations above 10% and their sensitivity to acid pH values, can be identified as halophilic strains of genus Tetragenococcus. All the strains are mesophilic and are subdivided, based on salt tolerance, into three halotypes of which type 2 is the most halophilic, with an optimum between 5 and 15% and ability to grow at up to 20% NaCl. Halotype 2 represents the majority of the strains isolated from swollen tubes and accounts for 18% of histidine-decarboxylase positive strains. No differences have been observed in the distribution of strains isolated from markets samples compared to thermostated samples. In shelf-life tests conducted at 25 °C, at the end of the stationary phase, swelling of the containers from developm...

Journal of Food Processing and Preservation

This study deals with nonsterile canning of double concentrate tomatoes (30° Brix) stored for 210... more This study deals with nonsterile canning of double concentrate tomatoes (30° Brix) stored for 210 days at three different temperatures (4, 10 and 25C) in 200 kg drums. the evolving analytical composition (soluble solids, total solids, glucose, fructose, pH, total acidity, volatile acidity, citric acid, malic acid, succinic acid, hydroxymethylfurfural (HMF) and color parameters) that the product underwent during storage was dependent both on storage temperature and on different aerobic levels within the drum (top and bottom sections). the microbial profile (yeast, lactic acid bacilli and molds) was correlated with many important metabolites (D- and L-lactic acids, ethanol, acetic acid and diacetyl). the results indicate that the increase of these substances is dependent both on storage temperature as well as the oxygen tension within the drums.Taken all together, the analytical findings offer a great help in evaluating the quality of semifinished tomatoes. We also found that lactic b...

-Salami processing suitability of pork meat belonging to various native genetic lines: Calabrese ... more -Salami processing suitability of pork meat belonging to various native genetic lines: Calabrese (CA), Siciliana (SI), Cinta Casaldianni (CC), Cinta Senese (CS) was evaluated. Salami were dried and seasoned in cells with controlled temperature and humidity. Chemical, physical-chemical and microbiological analyses were performed. The request and usual growing of LAB during drying and its persistence at high number during seasoning, was observed. Enterobacteriaceae level reduced during all processing period. A w values lowering was continue and homogeneous; pH values, in most cases, lowered in drying and subsequently increased. The analytical results show that these kinds of meat are quite qualified to salami processing. RESUME -"Emploi de la viande de certains types génétiques de porcs autochtones pour la production du Saucisson Napoli. III. Caractéristiques physico-chimiques et microbiologiques". On a évalué l'aptitude à la transformation en saucissons de la viande de ...

SUMMARIES -With the present work the microbiological and chemical-physical characteristics of sal... more SUMMARIES -With the present work the microbiological and chemical-physical characteristics of salami of the area of "Nebrodi" (Sicily), obtained according to different technical of working/maturation, have been studied. Samples for screening activity collected from several artisanal farms were analysed; these salami were ripened in natural room with different ripening periods. Salame (N) produced with meat of "Nebrodi Nero" pork in a local farm and salame (I) produced in experimental plant of SSICA (Parma) with meat of "Hybridis" pork were analysed. About sample N high levels of enterobacteria and gram negative bacteria have been found into the mixture. During the different steps, enterobacteria lowered with discontinuity; the development of coagulase positive staphylococci and enterococci has been observed, too. In sample I, the control of hygienic, thermometric and relative humidity conditions allows a continue reduction of pathogenic and spoilage bac...

Meat Science, 2004

A study was carried out on a typical Sicilian salami prepared from meat of the local Nero Sicilia... more A study was carried out on a typical Sicilian salami prepared from meat of the local Nero Siciliano pig in order to characterize this typical product. One formulation of salami was divided in two batches and ripened in two different environments, a traditional sicilian room (TR) and a controlled industrial ripening room (RR). Microbiological and physico-chemical analysis were performed on raw mixture and after 7 and 90 days of ripening. Sensory analysis was carried out on salami at the end of ripening, and flavour compounds were extracted by simultaneous distillation-extraction and analysed by gas chromatography/mass spectrometry. Commercial salami prepared from meat from white pig were purchased locally and used as comparative samples. The experimental salami at the end of ripening was characterized by a high level of fat and low level of moisture. Fatty acid analysis showed that experimental salami contained a higher percentage of oleic acid, vaccenic acid and palmitic acid and a lower percentage of stearic acid and linoleic acid, when compared to commercial salami (P&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.05). No significant differences were found in fatty acid composition of the experimental salami between the two types of ripening. Instrumental analysis of flavour volatile compounds in the experimental salami demonstrated that traditionally ripened salami contained the most volatiles, especially aldehydes (8217 vs. 3104 ng g(-1), P&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;0.05). Sensory analysis showed no significant differences as a consequence of different ripening conditions for firmness, saltiness, acidity, cohesiveness and elasticity. In contrast, there were significant differences for hardness and rancidity, which were higher in TR salami compared with RR and commercial salami. Lactic acid bacteria and Micrococcaceae counts were higher in controlled ripened salami although the hygienic quality of both products was satisfactory. The use of a controlled room for the ripening of this typical salami seems to be a potential technological improvement to maintain an all year around production of this salami, that otherwise cannot be produced in the summer period due to the higher environmental temperatures. However, the non traditionally ripened product showed some chemical differences that were not evidenced by sensory analysis.

Journal of Food Processing and Preservation, 1994

This study deals with nonsterile canning of double concentrate tomatoes (= 30 O Brix) stored for ... more This study deals with nonsterile canning of double concentrate tomatoes (= 30 O Brix) stored for 21 0 days at three different temperatures (4, 10 and 25C) in 200 kg drums. The evolving analytical composition (soluble solids, total solids, glucose, fructose, pH, total acidity, volatile acidity, citric acid, malic acid, succinic acid, hydroxymethylfurjiral (HMF) and color parameters) that the product underwent during storage was dependent both on storage temperature and on different aerobic levels within the drum (top and bottom sections). m e 'To whom correspondence should be sent.

Italian Journal of Animal Science, 2010