C: Food Chemistry Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage Antonio Trani, Giuseppe Gambacorta, Pasqua Loizzo, Giovanna Alviti, Alessandra Schena, Michele Faccia, Lucia Aquilanti, Sara Santarelli, and Aldo Di Luccia Abstract: Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. Ciauscolo salami was characterized by pH of 5.1 and 0.91 water activity. A prevalence of lactic acid bacteria in the microbiota was found. The free amino acids and biogenic amines average content was 2657 and 255 mg/kg, respectively. With regards to lipids composition unsaturated fatty acids represented 63% and 72% of total and free fatty acids. Despite these results had wide statistical variability, attributable to differences in the processing parameters and raw matter used, some peculiar traits were found: (1) structural muscular proteins underwent to less proteolysis than sarcoplasmic ones; (2) glycogen phosphorylase, enolase, and aldolase were the most proteolyzed among the sacoplasmic proteins; (3) there was inverse correlation between histamine content and yeasts population, and a direct correlation between the gly-pro content and lactic acid bacteria counts; (4) the content of aspartic acid and methyonine seem to be a possible molecular marker able to distinguish between double and single milling. Keywords: Ciauscolo, lipid composition, proteomic analysis, spreadable sausage Introduction Ciauscolo is a traditional Italian, fermented, dry-cured sausage that recently received a Protected Geographical Indication product classification (PGI) and is produced according to the local tradi- tions of a number of municipalities in the Provinces of Ancona, Macerata, and Ascoli Piceno (Marche region, central Italy) (Sil- vestri and others 2007). This sausage is characterized by a particular “spreadability” due to high fat content, a comminuted batter, and water activity of about 0.90. High-quality pork fat from Italian heavy pigs (Large White and Landrace breeds) and a mixture of the following cuts are used for its manufacture: belly (≤70%); shoulder (≤40%); ham and/or loin trimmings (≤30%). According to the PGI product specification (Official Gazette of the Italian Republic, nr 74, 30 March 2009), Ciauscolo is cylinder-shaped, weighs from 400 to 2500 g, has a diameter of about 4.5 to 10 cm, and a length ranging from 15 to 45 cm. On cutting, the product has a soft consistency, is pink, with homogeneous texture, and is free from rancidity. It has a distinctive, typical, delicate, aromatic, and spicy smell, with a delicate and savoury taste that is never acidic. The main chemical properties indicated by the producers are: pH ≥ 4.8; protein ≥ 15.00%; fat between 32% and 42%; water-to-protein ratio ≤ 3.10; fat-to-protein ratio ≤ 2.80. MS 20100088 Submitted 1/26/2010, Accepted 5/13/2010. Authors Trani, Gam- bacorta, Loizzo, Alviti, and Faccia are with Dipto. di Progettazione e Gestione del Sistemi Agro-zootecnici e forestali (PROGESA), Univ. di Bari, via G. Amendola, 165/A, 70126 Bari, Italy. Authors Schena and Di Luccia are with Dipto. di Scienze degli Alimenti (DiSA), Univ. di Foggia, via Napoli, 25, 71100 Foggia, Italy. Authors Aquilanti and Santarelli are with Dipto. di Scienze Alimentari, Agro-Ingegneristiche, Fisiche, Economico-Agrarie e del Territorio (SAIFET), Univ. Politecnica delle Marche, via Brecce Bianche 60131, Ancona Italy. Direct inquiries to author Di Luccia (E-mail: a.diluccia@unifg.it). Traditionally, the raw meat is subjected to triple mincing, al- though today a continuous double mincing is generally preferred, to reduce heating. (Beccaceci and others 2006). Salt, pepper, white wine, and crushed garlic are traditionally mixed with the minced meat, although ascorbic acid, antioxidants, and sometimes starter cultures may also be added by the industrial manufacturers. This mixture is packed into natural cattle or pig gut, and dried at room temperature or under controlled conditions for about 1 wk; during this period, the product can be slightly smoked. Ciauscolo salami is generally ready for sale after 30 to 80 d of ripening, depending on the season and the market demand (Aquilanti and others 2007; Silvestri and others 2007). Generally, the qualitative characteristics of the raw materials and technological parameters are decisive for the quality of fermented dry-cured sausages (Bacus 1984; Roncal´ es and others 1991). In- deed, these factors have considerable influence on both the com- position and activity of the microbial population (Coppola and others 1998). During ripening, several physical, biochemical, and microbiological changes take place (Mottram and Edwards 1983; Beriain and others 1993). The main biochemical events are pro- teolysis and lipolysis performed by both muscle and microbial en- zymes (Verplaetse 1994; Molly and others 1997; Fadda and others 1999; Hierro and others 1999; Mauriello and others 2002) that are active within the typical pH range of fermented sausages (Asghar and Bhatti 1987; Verplaetse and others 1989; Johansson and others 1994). Lipolysis initially results in the release of free fatty acids (FFAs) that undergo other specific reactions; in particular, oxidation of polyunsaturated fatty acids (PUFAs) leads to the formation of carbonyl compounds, which significantly affect the typical flavor and taste of fermented sausages (Verplaetse 1994; Fernandez and others 1995). This biochemical process is mostly due to the en- dogenous enzymes of the muscle. Indeed, Kenneally and others C  2010 Institute of Food Technologists R  C514 Journal of Food Science  Vol. 75, Nr. 6, 2010 doi: 10.1111/j.1750-3841.2010.01703.x Further reproduction without permission is prohibited