Scholarly record
NUTRITIONAL AND SENSORIAL CHARACTERISATION OF RAW DRY SALAMI WITH ADDITION OF GOJI AND NUTS
Abstract
Goji fruits (Lycium barbarum) are known for their very high content of antioxidants, supplemented by a high intake of vitamins, (including vitamins A, C and vitamins from the B complex), minerals (calcium, magnesium, selenium), proteins, fibers and amino acids. Thus, goji fruits have a very high nutritional potential, which is why their inclusion in the daily menu or their use for therapeutic purposes have proven extremely beneficial for the human body. Hazelnuts (Corylus avelana) and pistachios (Pistachia vera) are a great source of phytosterols, fibers and protein, also containing vitamins and minerals such as magnesium and vitamin E. The purpose of this study was to obtain a raw-dry salami with addition of goji fruits, hazelnut and pistachio, and to characterize our new formula in comparison with two types of salami from the local market, from the nutritional and sensory point of view. The total contents of fats, proteins, carbohydrates, mineral content, sodium chloride and moisture were determined. The results show that, compared to the salami sold on the market, our new formula - raw - dry salami with goji, hazelnut and pistachio has higher nutritional values. Regarding the sensory analysis, the tasters' preference was demonstrated for the salami with hazelnuts, pistachios and goji, this obtaining the highest scores in terms of texture, color, smell, taste and general acceptability. Consequently, we can observe that addition of goji berries, hazelnuts and pistachios when obtaining dry raw salami can optimize its nutritional and sensory quality.
Publication Impact Profile
- Captures
- Mendeley - Readers: 2
Publication details
References12
Cocan, I., Cadariu, A.-I.; Negrea, M., Alexa, E., Obistioiu, D., Radulov, I., Poiana,M.-A. Investigating the Antioxidant Potential of Bell Pepper Processing By-Products
for the Development of Value-Added Sausage Formulations. Appl. Sci. 2022, 12,12421. DOI: 10.3390/app122312421;
Potterat, O. Goji (Lycium barbarum and L. chinense): Phytochemistry,pharmacology and safety in the perspective of traditional uses and recent popularity.Planta Med. 2010, 76, 7�19 DOI: 10.1055/s-0029-1186218
Ilic, T.; Dodevska, M.; Marcetic, M.; Bozic, D.; Kodranov, I.; Vidovic, B. ChemicalCharacterization, Antioxidant and Antimicrobial Properties of Goji Berries Cultivated inSerbia. Foods 2020, 9, 1614. DOI: 10.3390/foods9111614
Mohammed, D.; Freije, A.; Abdulhussain, H.; Khonji, A.; Hasan, M.; Ferraris, C.;Gasparri, C.; Aziz Aljar, M.A.; Ali Redha, A.; Giacosa, A.; et al. Analysis of theAntioxidant Activity, Lipid Profile, and Minerals of the Skin and Seed of Hazelnuts(Corylus avellana L.), Pistachios (Pistacia vera) and Almonds (Prunus dulcis)�AComparative Analysis, Applied Chem 2023, 3, 110-118.DOI: 10.3390/appliedchem3010008
Dobhal, K., Singh, N.; Negi, A. A brief review on: Hazelnuts, Int. J. Recent Sci. Res.2018, 9, 23680�23684;
Guine, P.F., Correia, M.R., Hazelnut: A Valuable Resource. ETP Int. J. Food Eng.2020, 6, 67�72; DOI: 10.18178/ijfe.6.2.67-72
Mandalari, G., Barreca, D., Gervasi, T., Roussell, M.A., Klein, B., Feeney, M.J.,Carughi, A., Pistachio Nuts (Pistacia vera L.): Production, Nutrients, Bioactives andNovel Health Effects, Plants, 2021, 11, 18; DOI: 10.3390/plants11010018
Peirovi-Minaee, R., Different applications of pistachio skin, Pist. Health J. 2021, 4,1�6;
Kamani M.H., Meera M.S., Bhaskar N., Modi V.K., Partial and total replacement ofmeat by plant-based proteins in chicken sausage: evaluation of mechanical, physicochemical and sensory characteristics, J Food Sci Technol. 2019, 56(5):2660-2669. DOI: 10.1007/s13197-019-03754-1;
Grispoldi, L., Ianni, F., Blasi, F., Pollini, L., Crotti, S., Cruciani, D., Cenci-Goga,B.T., Cossignani, L., Apple Pomace as Valuable Food Ingredient for EnhancingNutritional and Antioxidant Properties of Italian Salami, Antioxidants 2022, 11, 1221.DOI: 10.3390/antiox11071221
Isaconi (Bulai), V.I., Raita S., Constantinescu C.M., Soare T., Militaru M.,Microscopical and Physico-Chemical Aspects Of The Composition And Integrity OfRaw Dried Salami With Noble Mould, Scientific Works. Series C. Veterinary Medicine,Vol. LXIV (2), pp.42-47, 2018;
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.