Effect of collagen in Italian type salami with NaCl reduction on the physicochemical and technological properties

Salami is a fermented meat product with a controlled fermentation process, generally with the addition of specific bacteria that improve flavour and texture properties as well as contribute to safety. Also, other additives such as collagen can be used, due to their functional properties that are incorporated in these products. The objective of this study was to evaluate the effects of adding collagen to Italian type salami with reduced NaCl on the water activity, ripening time and physicochemical properties. Six treatments were carried out, three with 2.5% sodium chloride (NaCl): without collagen (CON), 0.25% collagen (T25), 0.5% collagen (T50) and three with 1.25% NaCl: without collagen (TR), 0.25% collagen (TR25), 0.5% collagen (TR50). Collagen improved the texture parameters of Italian type salami with NaCl reduction, as well as contributing to an increase in moisture and a reduction in Aw. The addition of 0.5% collagen reduced the ripening time of Italian type salami, reaching a water activity <0.91. Thus, collagen is an ingredient with potential for use in the production of Italian type salami with reduced NaCl, contributing to the improvement of its physicochemical and technological properties.