Influence of fat level reduction in the drying of Italian salami
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Undergraduate course
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Univ Politecnica Valencia
Type
Work presented at event
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Acesso aberto
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Abstract
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.
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Keywords
Low-fat, fermented sausage, weight loss, healthier meat products, ripening time
Language
English
Citation
Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018.
