GAS-CHROMATOGRAPHIC ANALYSIS OF SALAMI AT VARYING STAGES OF AGING

Salamis are preserved meats requiring a period of ageing so as to affe ct the chemical, physical and microbiological alterations necessary to obtain the finished product. The capillary gas chromatographic analys is of organic extracts of salami permits the study of evolution of lip ids, glucides and other significative substances. This study is applie d to several typical northern Italian salamis differing as to recipe, size and type of additives employed. The resulting data, statistically processed to differentiate the salamis in relation to the factors tes ted, showed that the ageing process is a highly discriminating factor. The analysis of variance also indicated that the types of additives a nd weight were not discriminating factors whereas the individual recip e pointed out a more complex overall picture.