New strategies for reducing the pork back-fat content in typical Italian salami

In this work the possibility to substitute pork backfat with extra virgin olive oil (EVOO), adsorbed on whey protein-based crumb or white bread crumb, in typical Italian salami is addressed. Five types of salami were manufactured, under the usual commercial conditions, by replacing 0 (Control), 60% and 100% of pork backfat with whey protein-based crumb (WP60–WP100) and white pan bread (PB60–PB100), respectively, soaked in EVOO. Results highlighted that pH, weight loss, colour parameters and microbial counts did not show statistically significant differences between the Control and the modified salami. On the other hand, malonaldehyde was slightly lower in PB100, PB60, WP100 and WP60, compared to the Control. Chemical composition was significantly affected by formulations. Modified salami presented a better fatty acid profile showing lower saturated and higher monounsaturated fatty acids than control. Furthermore in all modified salami atherogenic and thrombogenic indices displayed the lowest values. The Control showed the highest values for Warner–Bratzler Shear, hardness, cohesiveness, gumminess and chewiness. Sensory evaluation of WP60 did not show significant differences compared to the Control, whereas PB100 and WP100 were unacceptable for taste.