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RESULTS QUALITY and SENSORY ANALYSES Coated salami showed lower weight loss, firmness and stiffness and were perceived less firm than control ones, also showing a less red outer colour. During ripening, weight loss, mechanical and sensory firmness, and W1S and W2S sensors increased while W1W and W2W E-nose sensors decreased. No changes in meat colour were found while sensory fat colour scores significantly decreased with ripening. NIR Influence of innovative coatings on salami ripening assessed by NIR spectroscopy and Aquaphotomics Maristella Vanoli 1* , Maurizio Grassi 1 , Fabio Lovati 1 , Stefania Barzaghi 2 , Tiziana M.P. Cattaneo 1 , Anna Rizzolo 1 1 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca Ingegneria e Trasformazioni agroalimentari-Sede di Milano (CREA-IT), via Venezian, 26, 20133 Milano 2 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), via Lombardo 11, 26900 Lodi *[email protected] INTRODUCTION Ripening is one of the most important stages for salami production. During ripening changes in colour, taste, flavor, texture and moisture content can occur affecting the final quality of the product. Coatings play an important role in preserving the quality of meat products, by reducing weight loss, improving appearance and integrity. The aim of this work was to study the effect of an innovative coating on the ripening of ‘Salame Piacentino” through classical and nondestructive analyses. MATERIALS and METHODS Sixty samples were collected from an Italian firm after 40 days of aging: 30 samples were treated with a water soluble complex based on a cellulose polymer and 30 samples were used as control. All the samples were measured after 8, 21, 36, 63 and 78 days of ripening at 11°C by a MicroNIR 1700 spectrometer (900-1600 nm, 50 scans; 128 reading points – VIAVI Solutions Italia S.r.l.) and were analyzed for weight loss, mechanical properties, outer and meat color, volatile profile (E-nose) and sensory characteristics. 900 1000 1100 1200 1300 1400 1500 1600 0 1 2 3 4 5 6 Variable PLSDA VIP SCORES for treatment 1477 wavelengths (nm) 1396 1458 1521 1595 4 6 8 10 12 14 16 18 20 22 0 5 10 15 20 25 Y Measured 7 calo peso R 2 = 0.947 7 Latent Variables RMSEC = 1.0537 RMSECV = 1.3543 Bias = -4.0856e-014 Y Measured weight loss (%) Y CV Predicted weight loss (%) 10 15 20 25 30 35 40 45 50 10 15 20 25 30 35 40 45 Y Measured 10 pendenza R 2 = 0.838 7 Latent Variables RMSEC = 3.2063 RMSECV = 3.7693 Bias = -6.0396e-014 Y Measured stiffness (N/mm) Y CV Predicted stiffness (N/mm) 20 30 40 50 60 70 80 10 20 30 40 50 60 70 80 Y Measured 8 forza R 2 = 0.885 7 Latent Variables RMSEC = 4.607 RMSECV = 5.5386 Bias = -9.9476e-014 Y Measured firmness (N) Y CV Predicted firmness (N) Weight loss, firmness and stiffness were calibrated by applying PLSR analysis on NIR spectra with a R 2 CV of 0.95, 0.89 and 0.84, respectively. CONCLUSION Coating significantly affected salami quality and Aquaphotomics approach was able to reveal the different characteristics of treated and control samples. NIR was able to predict weight loss and mechanical properties of salami with satisfactory performances representing a suitable alternative to analytical procedures. TEST COATED o NIR and outer colour analyses were carried out on 6 points /salami; o Mechanical properties (firmness, stiffness) were determined with a 11 mm plunger mounted on an Instron Universal Testing Machine with crosshead speed of 50 mm/min and deformation of 2 mm in 3 points (1,3,5); o Meat colour was determined on 3 slices/salami on the inner meat; o Volatile profile was measured on 2 slices/salami by a PEN 3 E-nose; o Sensory analysis were carried out with a panel of ten short-term-trained judges comparing control and treated samples (2 slices/sample) . 1 - 3 - 5 - E-nose QUALITY SENSORY ANALYSIS PLSDA on NIR spectra was able to discriminate coated and control salami showing high VIP scores at 1398- 1518 nm, inside the wavelength range of the water first overtone. Using the Aquaphotomics approach and comparing aquagrams, coated salami showed higher values at 1382 and 1398 nm (free water molecules) and lower values at 1464, 1474 and 1492 nm (hydrogen bond water), confirming the lower weight loss found in coated samples, whereas in control samples more structured water molecules were present. Water organization also changed during ripening. -0.8 -0.4 0.0 0.4 0.8 1344 1364 1372 1382 1398 1410 1438 1444 1464 1474 1492 1518 CONTROL TREATED -0.8 -0.4 0.0 0.4 0.8 1.2 1344 1364 1372 1382 1398 1410 1438 1444 1464 1474 1492 1518 8 days 21 days 36 days 63 days 78 days 0.9 1.0 1.1 1.2 0 20 40 60 80 G/G 0 days at 11°C CONTROL 0.9 1.0 1.1 1.2 0 20 40 60 80 days at 11°C TREATED W1C W5S W3C W6S W5C W1S W1W W2S W2W W3S
