The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

Background: Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. Objectives: However, given the concerns of health-conscious consumers and the potential toxicity of synthetic substances, this study aimed to explore the use of fennel waste extracts as natural preservatives. Methods: This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS⁺ and DPPH assay), and the antimicrobial properties (against Salmonella enterica serotype Enteritidis, Escherichia coli, Staphylococcus aureus, Bacillus cereusi, and Pseudomonas aeruginosa) of different fennel waste extracts (LF, liquid fraction; SF, solid fraction and PF, pellet fraction). Additionally, the potential use of the best fennel extract was evaluated for its impact on beef burger shelf life (up to 18 days at 4 ± 1 °C) in terms of microbiological profile, pH, and activity water (a_w). Results: The PF extract, which was rich in flavones, hydroxybenzoic, and hydroxycinnamic acids, demonstrated the highest antioxidant and antimicrobial activities. Microbiological analyses on beef burgers with PF identified this extract as a potential antimicrobial substance. The a_w and pH values did not appear to be affected. Conclusions: In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life.

Purpose. The purpose of this study was to evaluate the effect of two thawing techniques, one slow (performed in a refrigerated chamber at 0-4°C for 24 hours) and one rapid (performed with a water thawing machine at <7°C for 30 minutes) on the shelf life of two fish species belonging to the cephalopod class (Octopus vulgaris and Illex argentinus) stored at +4°C for up to 48 hours after thawing. Methods. To evaluate the shelf life up to 48 hours, instrumental sensory analyses were performed using an electronic nose-PEN3 IOMS (Instrumental Odour Monitoring System) and QIM tests, physical-chemical analyses (pH, TBA test, ABVT, TMA, CIEL* a* b* colour) and microbiological (mesophilic CBT, Enterobacteriaceae, Coliforms, coagulase-positive Staphylococci) analyses were carried out on four samples: Octopus vulgaris thawed using the rapid (PV) and slow (PL) methods and Illex argentinus thawed using the rapid (TV) and slow (TL) methods. The analyses were carried out in triplicate for each of the three sampling times examined: T0 (day of thawing), T1 (24 hours after thawing), T2 (48 hours after thawing). Results. The results of the QIM test showed more favourable scores in the slowly thawed cephalopod samples. The Total Volatile Basic Nitrogen (TVBN) and Trimethylamine (TMA) parameters were low in all samples, with statistically higher values (p <0.001) in PL and TL compared to PV and TV at T2. This data was confirmed by the results of instrumental analyses using the IOMS (Instrumental Odour Monitoring System), which evaluates the odour mixture through the olfactory fingerprint chromatogram to identify the presence of undesirable molecules, such as nitrogen and ammonia, associated with product deterioration. The lipid oxidation values (TBA test) were below the limit considered critical in the literature. Microbiological results showed that the total mesophilic count was significantly lower in PL and TL (p <0.001) during all three sampling times. Staphylococci, Enterobacteriaceae and Coliforms showed values within the limits, particularly in PL and TL. Conclusions. The results of this preliminary study showed that slow thawing limited bacterial proliferation, while rapid thawing more effectively preserved the chemical and sensory characteristics. Octopus vulgaris proved to be more sensitive to rapid thawing methods than Illex argentinus, highlighting the importance of optimising rapid protocols and adapting procedures to individual species. This evidence could offer fish companies the opportunity to re-evaluate the marketing of these products even beyond 24 hours, as indicated by Ministerial Note 0010026-P-02/08/2007 DGSRN, reducing food waste and strengthening the competitiveness of the sector.

This study aims to evaluate the effects of mandarin peel (Citrus reticulata L.), oregano (Origanum vulgare), and common lambsquarter (Chenopodium album) powders as natural additives on the shelf lives of artisanal Bologna-type sausages by comparing them with a chemically preserved control formulation. In this regard, four mortadella formulations (MTS1, MTS2, MTS3, and MTC) were produced and analyzed for physicochemical, microbiological, rheological, and sensory properties at days 1 (T0), 15 (T1), 25 (T2), and 30 (T3) after vacuum packaging. The results highlighted greater performances in the experimental samples MTS2 (made with common lambsquarters) and MTS3 (made with oregano), particularly in microbiological stability and antioxidant activity, which were similar to those of the control sample (MTC), with TBAR values extremely low, even at the end of the storage for both MTS2 (0.65 mg MDA/kg) and MTS3 (1.11 mg MDA/kg), reflecting effective lipid oxidation control. The sensory analysis further revealed oregano-containing mortadella (MTS3) as the most preferred sample for appearance and taste. These findings suggest that natural additives, like oregano or lambsquarter powders, could replace or complement nitrites in Bologna-type sausages, ensuring product quality, safety, and shelf life while meeting consumer demand for clean-label and chemical-additive-free products. Further research could optimize these formulations to support commercial applications.