The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP. Plate counts showed that DSFP did not inhibit the growth of lactic acid bacteria (LAB), coagulase-negative staphylococci, and yeasts, all of which reached approximately 7.0 log CFU/g in 45 d ripened salamis. Except for the CTR production, Escherichia coli levels decreased to undetectable amounts at 30 d of ripening. Culture-independent methods identified 16 taxonomic groups, with LAB being the predominant group across all trials, comprising 46.05-81.81 % of relative abundance (RA) in 45 d ripened salamis. Physicochemical analysis indicated that adding DSFP increased antioxidant activity by nearly 30 % and reduced primary lipid oxidation to levels comparable to those achieved with nitrate salt. The addition of DSFP in CMC, EXP1, and EXP2 salamis resulted in an approximate 11 % increase in total terpene aromatic profiles. Sensory evaluation indicated that the addition of DSFP did not impact overall acceptability (p > 0.05). Therefore, incorporating DSFP in fermented meat production offers a viable alternative to the use of synthetic preservatives.

Keywords: Fermented meat; Microbiological safety; Physicochemical properties; Rhus coriaria fruit powder; Sensory traits; Volatile organic compounds.

Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.

本研究旨在通过用干燥的漆树（Rhus coriaria）果实粉（DSFP）替代合成防腐剂（E 252），开发以健康为导向的发酵萨拉米香肠。实验使用“Suino Nero dei Nebrodi”品种的肉在工业规模上生产萨拉米，且不添加起始培养物。实验设计包括四种不同的萨拉米生产方式：CTR，无硝酸盐和DSFP的对照生产；CMC，有硝酸盐但无DSFP的商业对照生产；EXP1，无硝酸盐但含DSFP的实验生产；以及EXP2，同时含有硝酸盐和DSFP的实验生产。平板计数显示，DSFP并未抑制乳酸菌（LAB）、凝固酶阴性葡萄球菌和酵母的生长，在45天陈化的萨拉米中这些微生物的数量均达到了约7.0 log CFU/g。除了CTR生产外，大肠杆菌水平在30天陈化后降至无法检测的程度。无培养基的方法鉴定了16个分类群，LAB是所有实验中最主要的群体，在45天陈化的萨拉米中相对丰度（RA）为46.05-81.81%。理化分析表明，添加DSFP使抗氧化活性增加了近30%，并减少了初级脂质氧化至与硝酸盐水平相当的程度。在CMC、EXP1和EXP2的萨拉米中加入DSFP导致总单萜芳香轮廓大约增加11%。感官评价显示，添加DSFP对整体接受度没有影响（p > 0.05）。因此，在发酵肉制品生产中使用DSFP提供了合成防腐剂使用的可行替代方案。

关键词：发酵肉；微生物安全性；理化性质；Rhus coriaria果实粉；感官特性；挥发性有机化合物。