Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties

Abstract

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.