Table 1.
Physical-chemical and microbiological characteristics of “Mortadella di Campotosto”-like sausages produced with beef (MCB) and hog (MCH) casings over time.
| Microbial Groups (Log CFU/g) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Batch | Time (Days) | pH | aw | MAB | Yeasts | LAB | LAC | ENTC | CNS | PSE | ENTB | |
| Complete design (CD) | ||||||||||||
| MCB | 0 | 5.96 ± 0.04 a | 0.957 ± 0.003 a | 7.24 ± 0.08 b | 7.14 ± 0.00 a | 6.37 ± 0.11 cd | 7.07 ± 0.06 bc | 6.52 ± 0.38 cd | 5.87 ± 0.36 abc | 5.56 ± 0.38 a | 3.09 ± 0.20 a | |
| MCH | 0 | 5.86 ± 0.12 a | 0.959 ± 0.004 a | 7.12 ± 0.18 b | 7.02 ± 0.10 a | 6.60 ± 0.08 cd | 7.02 ± 0.10 bc | 6.92 ± 0.10 cd | 5.91 ± 0.48 abc | 5.71 ± 0.46 a | 3.42 ± 0.08 a | |
| MCB | 6 | 5.50 ± 0.09 b | 0.956 ± 0.002 a | 7.55 ± 0.21 ab | 7.63 ± 0.13 a | 7.53 ± 0.18 abc | 7.80 ± 0.04 abc | 7.29 ± 0.13 cd | 6.98 ± 0.14 d | 4.72 ± 0.39 a | 0.95 ± 0.75 b | |
| MCH | 6 | 5.47 ± 0.17 b | 0.956 ± 0.002 a | 7.17 ± 0.07 b | 7.63 ± 0.09 a | 7.14 ± 0.13 abcd | 8.13 ± 0.33 ab | 7.84 ± 0.04 b | 7.18 ± 0.13 a | 4.41 ± 0.61 a | 1.11 ± 0.31 b | |
| MCB | 11 | 5.48 ± 0.07 b | 0.960 ± 0.006 a | 7.91 ± 0.09 ab | 7.80 ± 0.26 a | 7.85 ± 0.04 abc | 7.93 ± 0.09 ab | 7.79 ± 0.04 b | 6.29 ± 0.41 ab | 4.58 ± 0.49 a | <1.00 b | |
| MCH | 11 | 5.44 ± 0.08 b | 0.944 ± 0.009 a | 8.15 ± 0.33 ab | 7.26 ± 0.08 a | 7.66 ± 0.31 abcd | 8.28 ± 0.22 a | 8.09 ± 0.04 b | 4.47 ± 0.31 c | 4.45 ± 0.62 a | <1.00 b | |
| MCB | 18 | 5.62 ± 0.20 ab | 0.960 ± 0.006 a | 7.85 ± 0.21 ab | 4.00 ± 0.04 cd | 6.23 ± 0.27 d | 7.83 ± 0.20 abc | 7.64 ± 0.20 bc | 5.11 ± 0.15 bcd | 5.64 ± 0.01 ab | <1.00 b | |
| MCH | 18 | 5.55 ± 0.13 ab | 0.952 ± 0.006 a | 7.79 ± 0.12 ab | 4.00 ± 0.16 cd | 6.23 ± 0.27 d | 7.83 ± 0.26 abc | 7.64 ± 0.04 bc | 5.18 ± 0.15 bcd | 5.64 ± 0.27 ab | <1.00 b | |
| MCB | 30 | 5.65 ± 0.14 ab | 0.890 ± 0.008 b | 8.26 ± 0.15 ab | 4.80 ± 0.39 bc | 6.38 ± 0.06 d | 8.14 ± 0.13 ab | 8.03 ± 0.20 b | 6.22 ± 0.29 ab | 4.48 ± 0.95 ab | <1.00 b | |
| MCH | 30 | 5.56 ± 0.12 ab | 0.940 ± 0.012 a | 8.44 ± 0.20 a | 5.36 ± 0.17 b | 8.24 ± 0.20 a | 8.48 ± 0.39 a | 8.18 ± 0.08 b | 6.78 ± 0.29 ab | 3.95 ± 0.10 bc | <1.00 b | |
| MCB | 45 | 5.67 ± 0.11 ab | 0.841 ± 0.006 c | 8.08 ± 0.03 ab | 2.47 ± 0.20 e | 7.96 ± 0.22 ab | 8.54 ± 0.29 a | 6.31 ± 0.29 d | 2.00 ± 0.20 e | 5.11 ± 0.12 ab | <1.00 b | |
| MCH | 45 | 5.59 ± 0.09 ab | 0.923 ± 0.008 b | 7.97 ± 0.07 ab | 3.54 ± 0.22 e | 7.10 ± 0.14 abcd | 7.72 ± 0.39 abc | 7.76 ± 0.04 bc | 3.98 ± 0.23 d | 3.69 ± 0.10 bc | <1.00 b | |
| F (C) | 0.46 | 51.5 *** | 0.20 | 93.5 *** | 0.26 | 0.07 | 0.15 | 26.4 *** | 2.90 | 0.06 | ||
| F (t) | 3.51 * | 39.5 *** | 9.10 *** | 257 *** | 1.7 *** | 7.93 *** | 12.3 *** | 4.38 ** | 5.38 ** | 65.9 *** | ||
| F (C × t) | 0.04 | 15.4 *** | 0.66 | 25.6 *** | 7.59 *** | 1.68 | 5.16 ** | 34.5 *** | 0.96 | 0.06 | ||
| Incomplete Design (CD + MCH 120 d) | ||||||||||||
| MCH | 120 | 5.90 ± 0.05 a | 0.812 ± 0.006 c | 7.55 ± 0.14 ab | 3.50 ± 0.14 d | 6.55 ± 0.36 b | 6.60 ± 0.34 c | 9.33 ± 0.11 a | 3.32 ± 0.06 de | 2.00 ± 0.20 c | <1.00 | |
| F (C) | 0.01 | 135 *** | 0.47 | 151 *** | 0.01 | 1.17 | 3.42 | 43.0 *** | 12.3 ** | 0.26 | ||
| F (t(C)) | 2.21 * | 45.6 *** | 4.60 *** | 134 *** | 7.77 *** | 6.51 *** | 13.3 *** | 19.8 *** | 6.41 *** | 33.3 *** | ||
Means with different letters in the same column are significantly different (p < 0.05). Log CFU/g—Log Colony Forming Unit/gram of product aw—water activity MAB—Mesophilic Aerobic Bacteria, LAB—Lactic acid bacteria; LAC—Lactococci; ENTC—Enterococci; PSE—Pseudomonas spp.; CNS—Coagulase negative Staphylococci; ENTB—Enterobacteriaceae. Fisher’s F value of casing (F(C)), time (F(t)), combined casing and time (F(C × t)), and time nested with casing (F(t(C))) factors calculated for each analytical determination. ANOVA significant differences were indicated by F values. * p < 0.05, ** p < 0.01. *** p < 0.005.