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conferenceseries
.com
Volume 8
Journal of Nutrition & Food Sciences
ISSN: 2155-9600
Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14
th
Euro
Obesity and Endocrinology Congress
&
17
th
World Congress on
Nutrition and Food Chemistry
Nutritional value and sensory attributes of Ventricina del Vastese, an Italian traditional meat-product
M Lucarini F J, Comendador A Aguzzi, P Gabrielli, E Moneta, M Peparaio, G Di Lena
and
G Lombardi Boccia
CREA, Italy
R
ural development is one of the major objectives of EU policies, mainly focused on the development of traditional food
products. The Italian diet is characterized by the consumption of a variety of traditional foods often based on ancient
recipes. An example of traditional meat-product is a dry-fermented sausage, Ventricina del Vastese, produced in Abruzzo
region (central Italy). Only natural ingredients and salt are added as microbial growth inhibitors. Moisture, protein, lipid, fatty
acids, minerals, trace elements, vitamins were analyzed according to AOAC official methods. Twenty-three sensory attributes
were selected and evaluated by nine professional judges. Ventricina, from six manufacturers, were collected after 6 months of
ripening. Differences in proximate composition among manufacturers well describes the non-standardized recipe formulation
and manufacture process. Moisture content ranged from 35 to 37.9%, protein from 22 to 34%, lipid from 23 to 35%, cholesterol
from 85 to 108 mg/100g. The unsaturated fatty acid fraction accounted for 67% of total lipids. Among fatty acids, oleic acid was
the most represented (50% of total lipids), followed by palmitic (23%) and linoleic acid (10.9%). Ventricina represented a very
rich source of all trace elements, especially zinc and iron; differences in mineral content among manufacturers were observed
especially for calcium and sodium (added as preservative). B group vitamins were well represented showing a high content of
niacin (7.6 mg/100g) and thiamin (0.83 mg/100g). The mean sensory profile of the dataset showed a high variability for most
of descriptors. Principal component analysis specifically allowed to discriminate the sensory profile of the industrial sample
from most of artisan ones, as well as to identify the Ventricina sample which most corresponded to the mean sample of the
dataset. This picture offers an example of how the manufacturing experiences, handed down locally, allows the production of
high quality meat-products by safer preserving methods.
Massimo.lucarini@crea.gov.itJ Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072