Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
التفاصيل البيبلوغرافية
العنوان:
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatures during the ripening-drying process (35 days at different RH values). Four experimental conditions (B and B1 with 0.2% ascorbic acid, R and R1 with 0.3% lactic acid – B1 and R1 with lower RH during ripening) were compared with a control (N; traditionally manufactured, 80 mg/kg of nitrates and nitrites). Overall, sample R underwent a pH change from 5.22 (t0) to 5.06 (t14). Besides, all samples displayed aw values ≤ 0.92 at t22, thus reaching values
