Addition of ungerminated and germinated white rice and brown rice to improve the quality of salami
2023
Espinales, Cindy | Palacios, Sócrates | Plaza-Ibarra, Luis | Peñas, Elena | Martínez-Villaluenga, Cristina | Cáceres, Patricio J.
Salami is generally considered an unbalanced food due to its high fat content and lack of bioactive compounds. This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. Five salamis fermented with Pediococcus acidilactici and Pediococcus pentosaceus were formulated with different types of cooked rice (8.82%): white rice, brown rice, pre-germinated brown rice, and 24 h-germinated brown rice. Salami without rice was considered as a control. Physicochemical properties, proximate composition, antioxidant activity, bioactive profile, and sensory properties were evaluated in the different salami formulations produced. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content (p < 0.05). The incorporation of cooked rice also enhanced the antioxidant activity and the content of total phenolic compounds, γ-oryzanol, and γ-aminobutyric acid in fermented salami (p < 0.05). Salami including germinated brown rice, showed the highest bioactive properties (p < 0.05). The experimental salamis received good scores for the sensory parameters evaluated, especially those containing ungerminated brown rice and white rice. The results suggested that cooked brown rice is an attractive ingredient for the formulation of healthier fermented salami.
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