Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

Abstract Italian salami were sonicated in different times (0, 3, 6 and 9 min) using ultrasound bath (US, 25 kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae ), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) was investigated during processing (0, 2, 15, and 28 days) and storage (1, 30, and 120 days). US enhanced growth of microorganisms ( P P P P  > 0.05). This study presented some features of US application that could be explored in the manufacture of Italian salami.