Impact of microencapsulated starter culture on the quality characteristics of Italian-type salami during storage

Abstract

This research explores strategies to enhance the stability and effectiveness of starter cultures in the production of Italian-style salami, with particular attention to their ability to survival during processing and storage conditions while preserving product quality. The study aimed to produce microcapsules of a starter culture using a spray dryer, evaluate their morphological and crystallographic properties, and assess their application in salami formulations by monitoring technological characteristics (a_w, pH, moisture, and residual levels of sodium nitrite and nitrate), microbiology, and sensory acceptability over 135 days of storage. The microcapsules were characterized by their rounded shape, absence of pores or cracks, and promising physical atributes, including a water activity (a_w 0.206), moisture (1.5%), and a survival rate exceeding 88% at 100 °C. These microcapsules were incorporated into two salami formulations (F1 and F2), and alterations in their physicochemical properties and acceptability were assessed over time. Remarkable results indicated that a_w decreased during storage, enhancing microbiological safety and product stability. Residual sodium nitrite levels contributed to antioxidant protection, with a half-life of 63 days in F1 and 114 days in F2, indicating that microencapsulation extended the residual nitrite. Color changes were observed, but they did not affect the acceptability. This study demonstrates the significance of using microencapsulated starter cultures in extending the functional stability of sodium nitrite and improving salami safety and quality without compromising consumer acceptance, emphasizing its industrial application potential.

Graphical abstract