Resumen:
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This work was designed to characterize Felino salami, an Italian dry-cured sausage. For this purpose, a wide range of chemical, physical and sensory parameters were studies in 29 samples. Seven chemical and physical variables were selected by using principal components analysis : namely, pH, NaCI/moisture, moisture/protein, soluble N/protein, lactic acid, elasticity index and sample luminosity (L*). The first two principal components were significant according to double-cross validation and accounted for 79% of variance. The seven-variable chemometric model shows that variability in the first principal component in determined by variables expressing the acidity and the extent of lactic fermentation, while the second component is determined by variables expressing the degree of ripening and is related to the sensory scores maturation and hardness, and to salami age .
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