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An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage

cris.virtual.author-orcid0000-0002-3849-4435
cris.virtual.author-orcid0000-0003-1977-0622
cris.virtual.author-orcid0000-0001-7519-6085
cris.virtual.author-orcid0000-0001-5294-5928
cris.virtual.author-orcid0000-0002-1365-8130
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid7583f283-39ec-4125-9e34-6f6a60d31a2d
cris.virtualsource.author-orcidacf4678f-330c-40e6-8139-12216a6bcbf8
cris.virtualsource.author-orcid755be52f-6095-4872-8816-5d2179651fb3
cris.virtualsource.author-orcida601ceea-78eb-4557-8764-5fdee917dd97
cris.virtualsource.author-orcid8cd4c9a5-da42-46f1-bc14-052a2b2dec7d
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of the study was to determine changes in selected physicochemical characteristics during 60-day storage of Milano smoked salami (SS) and Milano mould salami (MS). The study included basic analyses as well as the analyses of texture, rheological properties, Fourier-transform infrared spectroscopy (FTIR), and low-field nuclear magnetic resonance (LF-NMR). Additionally, the influence of the place of sampling (from under the casing and from the centre of the salami bar) on the analyses was assessed. The analyses showed that the type of salami and storage time reduced the water content, Aw, and increased pH. The hardness of the SS was greater than that of the MS. In the initial period of storage there were differences in the values of rheological parameters in both types of salami, but they became equal over time. The FTIR analysis of the samples revealed characteristic amide I and amide II bands, as well as bands typical of fats and nucleic acids. The lack of visible shifts in the fatty bands suggests limited oxidation of unsaturated fatty acids during storage. The LF NMR analysis showed that the relaxation parameters depended on the type of salami and the place of sampling. The water bound in the salamis did not change its molecular dynamics during the storage of the products. Changes in the molecular rotational movements of protons showed that after 60 days of storage these movements were more limited in the smoked salami. Our study showed that the smoking process, the addition of mould, and the packaging method influenced the dynamics of water migration inside the product and its physicochemical characteristics.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorStangierski, Jerzy
dc.contributor.authorRezler, Ryszard
dc.contributor.authorSiejak, Przemysław
dc.contributor.authorWalkowiak, Katarzyna
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorKawecki, Krzysztof
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2025-01-22
dc.date.accessioned2025-03-28T11:52:37Z
dc.date.available2025-03-28T11:52:37Z
dc.date.copyright2025-01-22
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financeother
dc.description.financecost20300,00
dc.description.if5,3
dc.description.numberMay 2025
dc.description.points140
dc.description.versionfinal_published
dc.description.volume392
dc.identifier.doi10.1016/j.jfoodeng.2025.112486
dc.identifier.issn0260-8774
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2647
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0260877425000214
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofJournal of Food Engineering
dc.relation.pagesart. 112486
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.ensalami
dc.subject.enphysicochemical parameters
dc.subject.entexture
dc.subject.enrheological properties
dc.subject.enFTIR spectroscopy
dc.subject.enlow-field nuclear magnetic resonance
dc.titleAn instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume392
project.funder.nameThe publication was financed by the Polish Minister of Science and Higher Education as part of the Strategy of the Poznan University of Life Sciences for 2024-2026 in the field of improving scientific research and development work in priority research areas.