Dried salami is one of the most recognizable meat products in our market. They are made from fresh meat and fat tissue, salt / nitrite salt, sugar and spices. In industrial production, some other additives are added to the salami filling, such as ascorbic acid, ascorbate, phosphates, gluconodelta-lactone and starter or protective cultures. External parameters such as temperature, moisture content and air circulation in the chamber are controlled by appropriate hardware during fermentation and drying. Only a combination of proper raw material treatment, proper fermentation and drying with the right parameters creates a product with excellent sensory properties. Very important parameters that determine the quality and safety of dried salami are the value of aw, pH, relative humidity, nitrite and nitrate content and weight loss during drying. They play an important role in creating the colour, taste, aroma and texture of the finished products. The thesis presents the importance of proper selection of raw materials such as meat and fat tissues, additives, spices and sugars and starter cultures. It also describes the technological processes involved in the production of mass for dry salami, namely grinding, mixing, filling, fermenting/ageing and drying, slicing, packaging and storage. In the last part of the thesis, typical dried salamis in Slovenia and around the world are briefly presented.
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