Open AccessEvaluation o Different Starter Cultures in Dry Salami
Author(s) -
Mirabela Ioana Lupu,
AUTHOR_ID
Publication year - 2021
Publication title -
bulletin of the "transilvania" university of braşov. series ii, forestry, wood industry, agricultural food engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.207
H-Index - 6
eISSN - 2065-2143
pISSN - 2065-2135
DOI - 10.31926/but.fwiafe.2021.14.63.2.12
Subject(s) - starter , food science , nitrite , chemistry , water content , sodium nitrite , salt (chemistry) , sodium , engineering , geotechnical engineering , organic chemistry , nitrate
The main objective of this paper is to evaluate the influence of starter culture (fast and slow) on the technological process and the quality of dried salami. For each finished product were made the same analyzes: the fat content, protein, sodium chloride content, nitrite and moisture content. Following the experimental research, it was found that for slow culture, higher values were obtained in the case of protein content (15.2%) and salt content (2.98%). In the case of fast culture, higher values were obtained for the following properties: moisture (38.32%), fat (29.57%) and nitrites (5.42 ppm). The evolution of the pH every 24 hours in the first 7 days was also monitored, and it can be notice that after 6 days the pH reached the same value for both cultures (6.9) although initially in the case of slow starter cultures the pH was slightly higher.