Bis-Souza, C. [UNESP]Pollonio, M. A. R.Penna, A. L. P. [UNESP]Barretto, A. C. S. [UNESP]Carcel, J. A.Clemente, G.GarciaPerez, J. V.Mulet, A.Rossello, C.2019-10-042019-10-042018-01-01Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1607-1613, 2018.http://hdl.handle.net/11449/185963The 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.1607-1613engLow-fatfermented sausageweight losshealthier meat productsripening timeTrabalho apresentado em evento10.4995/ids2018.2018.7533WOS:000477977800201Acesso aberto