Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

The aim of this study was to compare the effect of a commercial formulation consisting of natural ingredients and dextrose on the production of salami. We analysed the effect on microbiological, physico-chemical and sensorial properties in the production of nitrite-free swine and roe deer (Capreolus capreolus) salami. Six batches of salami were prepared: four with the addition of starter cultures and diverse substrates (no substrate, skimmed milk, commercial formulation and dextrose) and two without starter cultures as controls (one without substrate and one with skimmed milk). Samples for microbiological and physico-chemical analysis were taken on day 0, day 5 and day 25. A sensory evaluation was performed at the end of the ripening process. The best results regarding the changes in the microbiota were observed in the batch produced with the addition of skimmed milk (final concentration for Pseudomonas spp. was 3.07 ± 1.11 log cfu g⁻¹, for Enterobacteriaceae was 1.57 ± 0.51 log cfu g⁻¹ and the total coliforms were undetectable). As regards the sensory evaluation, the best scores (in particular colour uniformity, fat/lean distribution and mould flavour) were assigned to the salami produced with the addition of dextrose. According to the results obtained in this study, the addition of the commercial formulation to manufacture nitrite and nitrate-free, dry-cured swine and roe deer salami led to no significant effects on their microbiological and sensory characteristics. Overall, the results obtained with the addition of the commercial formulation were very similar to those obtained by adding dextrose, which is the main component of the formulation itself.HIGHLIGHTSThe effect of a commercial formulation on microbiological, chemical and sensory characteristics of nitrite-free swine and roe deer (Capreolus capreolus) salami was analysed. The results obtained with the addition of the commercial formulation were very similar to those obtained by simply adding dextrose or just skimmed milk. The use of commercial preparation seems therefore not worthwhile.