Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat

The use of buffalo meat in fermented sausage production represents a sustainable and innovative approach to enhancing the value of underutilized meat cuts. However, its high heme content and specific fatty acid composition makes the meat particularly sensitive to lactic fermentation with lipid oxidation phenomena and sensory character decay. Therefore, buffalo meat requires tailored fermentation strategies to ensure product stability. The aim of this study was to optimize fermentation strategies by exploring milder acidification processes and the fortification of buffalo meat with vegetable oils to reduce oxidation while maintaining microbiological quality. In particular, the effect of adding or omitting glucose and fortifying with pumpkin seed oil in Napoli-style buffalo salami was studied and the impact on the main quality parameters was evaluated. Pumpkin seed oil (0.5%) was selected for its antimicrobial and antioxidant properties and evaluated for its interaction with starter cultures through Minimum Inhibitory Concentration (MIC) tests and predictive microbiology models. Based on the findings, its use was validated in Napoli-style salami, produced with and without glucose. Microbial dynamics, physicochemical changes over time, oxidation indices, and sensory attributes were assessed. Results indicated that the sugar-free formulations combined with pumpkin seed oil achieved optimal sensory and safety attributes. The addition of glucose facilitated rapid lactic acid bacterial growth (about 2.5 ∆ log CFU/g), enabling pH reduction to safe levels (<5.2) and the effective inhibition of Enterobacteriaceae and coliforms. However, acidification in the control batch, as demonstrated by multiple variable regression analyses, induced pre-oxidative conditions, increasing lipid oxidation markers (TBARSs > 0.7 mg MAD/Kg), which negatively impacted flavor and color stability. The use of pumpkin seed oil confirmed its antimicrobial and antioxidant potential, making it a promising fortifying ingredient for producing slow-fermented, mildly acidified (pH > 5.4) buffalo meat salami, offering a novel strategy for improving the nutritional, sensorial, and safety quality of dry fermented meat.