Among dry-cured sausages produced in Italy, Milano salami is one of the most widespread. The purpose of the present work was to examine a wide range of analytical parameters to describe the chemical and physical characteristics of a set of 37 Milano salamis. Principal component analysis has been adopted, and the most relevant variables have been selected. Only 6 of 19 variables (L*, modulus, pH, NaCl/moisture, moisture/protein, lactic acid) were used in the final chemometric model. The first two principal components were significant according to double cross validation and accounted for 84.8% of sample variance. A correlation (p < 0.001) between principal component scores and sensory ratings, given by a panel of selected assessors, was obtained. On the basis of the correlation with sensory preference scores, the quantitative descriptive analysis profiles and quality scores for each sample were computed.

Quality attributes of Milano salami, an Italian dry-cured sausage / E. Casiraghi, C. Pompei, S. Dellaglio, G. Parolari, R. Virgili. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 44:5(1996), pp. 1248-1252.

Quality attributes of Milano salami, an Italian dry-cured sausage

E. Casiraghi
Primo
;
C. Pompei
Secondo
;
1996

Abstract

Among dry-cured sausages produced in Italy, Milano salami is one of the most widespread. The purpose of the present work was to examine a wide range of analytical parameters to describe the chemical and physical characteristics of a set of 37 Milano salamis. Principal component analysis has been adopted, and the most relevant variables have been selected. Only 6 of 19 variables (L*, modulus, pH, NaCl/moisture, moisture/protein, lactic acid) were used in the final chemometric model. The first two principal components were significant according to double cross validation and accounted for 84.8% of sample variance. A correlation (p < 0.001) between principal component scores and sensory ratings, given by a panel of selected assessors, was obtained. On the basis of the correlation with sensory preference scores, the quantitative descriptive analysis profiles and quality scores for each sample were computed.
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/176887
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