Impact of low-saturated fat bigels on mycotoxin production in reformulated low-fat salami

The development of healthier meat products with reduced saturated fatty acids and functional ingredients is a growing trend in the food industry. In this study, a novel formulation of cured salami was developed by replacing rigid pork fat with an oil-in-water (O/W) bigel, and its impact on fungal growth and mycotoxin production was evaluated. Two levels of fat substitution were tested: 65 % (FS1) and 100 % (FS2), alongside a traditional salami control (ST). Texture profile analysis revealed no significant differences between the reformulated and traditional products, indicating that the bigel effectively mimicked the functional properties of pork fat. While fungal growth remained unaffected across formulations, mycotoxin analysis showed a substantial reduction in toxin production. Aflatoxin production by the Aspergillus nomius strain was almost completely inhibited in FS2, (90 %) and reduced by up to 27 % in FS1. Similarly, ochratoxin A production by the Penicillium nordicum and Aspergillus westerdijkiae strains was reduced by approximately 30 % in FS2. Lipid analysis confirmed a fat reduction of 36 % in FS1 and 53 % in FS2. These findings suggest that lower fat content may contribute to reduced mycotoxin synthesis. This study highlights the potential of bigel-based fat replacers to improve the nutritional profile of fermented meat products and suggests a possible contribution to mycotoxin risk mitigation in a salami-derived model system.