Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy)

Salama da sugo is a fermented sausage from Ferrara tradition, subjected to a long ripening period (4–6 months). It can be consumed after cooking, served with its sugo, i.e. the liquid extracted by cooking process. Besides to pork meat and fat, also NaCl, curing salts, sugar, spices and almost 15% of red wine are added. The aim of this research was the microbial and aromatic profile characterization of Salama da sugo during ripening. The product was sampled in order to study chemico-physical parameters, microbial population composition (Enterobacteriaceae, lactobacilli, enterococci, micrococci and staphylococci, including coagulase positive, fungi, total mesophilic bacteria), biogenic amine content and aromatic profile. The results showed that this traditional product was characterized by a complex aroma.Moreover, the biogenic amine concentration was low (less than 200 mg/kg for tyramine, about 50 mg/kg for cadaverine and putrescine while histamine was below the detection limit).

► Salama da sugo is a long ripened fermented sausages stuffed into a pork bladder casing.
► The ripening of Salama da sugo is characterized by an intense microbial activity even after 4 months.
► The high wine content (15–20%) of the meat mixture is the main peculiarity of this fermented sausage.
► Biogenic amine content is low if compared with other Italian fermented sausages.
► The volatile profile is dominated by molecules deriving from spices and wine.