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Characterization of Textural Properties and Changes of Myofibrillar and Sarcoplasmic Proteins in Salame Felino During Ripening

Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period. Adhesiveness showed a gradual but significant decrease after 14 days and further at 28 days of ripening. A remarkable increase of the proteolysis index and a significant decrease of myofibrillar and sarcoplasmic protein solubility were observed. Hardness showed a significant negative correlation with myofibrillar protein solubility. Sarcoplasmic proteins appeared to be more susceptible to degradation.