Changes in proteolysis and volatile fraction of nitrite-free Italian-type salami modified in formulation and processing

Nitrite in meat products exerts multiple functions in terms of safety and quality, but it has been related to an increased risk of health issues, and alternatives have been investigated. In this study, Italian-style salamis were prepared with nitrite and ascorbate (CNO2), without nitrite and ascorbate (C0) and without nitrite and with ascorbate, green tea, grape seed and olive extracts (C0A). The products showed specific features in terms of peptides, free amino acids and volatiles, according to the technology applied for their production. The variations in peptides and free amino acids are likely due to process modifications, as the applied temperature and the time needed for pH decrease. Most volatile compounds, whether generated by known biochemical pathways or by ingredients (spices), differed between salami groups. The changes detected in the chemical parameters analysed provide some insights into the impact on product characteristics due to the process changes applied to replace nitrite removal.Nitrite used in meat products for safety aspects is related to health risks; a replacement with natural components (green tea, grape and olive extracts) has been studied in salami. Products were characterised in terms of amino acids, peptides and volatile compound profiles. Differences were related to the applied production process. image