The aim of this work was the formulation of Italian salami with partial substitution of NaCl by a solution of potassium lactate 60% at concentrations of 0.75 and 1.5%. Some physicochemical (TBARS, pH, moisture, a w, NO2) as well as microbiological characteristics (lactic bacteria, Micrococcaceae, Staphylococcus xylosus) were monitored on the surface of the salamis during storage (day zero, 2, 7, 14, 21, and 30). The results showed that on the surface of the salami prepared with 1.5% of potassium lactate the values of TBARS and the counting of lactic acid bacteria, Micrococcaceae and Staphylococcus xylosus were lower than the results found on the surface of salamis prepared with 0.75% of potassium lactate. On the other hand, the results of moisture, aw, and pH were higher on the surface of salamis with 1.5% of potassium lactate, than on the surface of salamis with 0.75% of the salt. The concentration of 1.5% of the lactate salt showed an antioxidant and buffering ability while the lower concentration favored the dehydration process and the growth of lactic bacteria, Micrococcaceae and Staphylococcus xylosus.
salami; surface; potassium lactate; bacteria; TBARS; pH; moisture
