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Resumen:
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The chemical changes taking place in Hungarian salami made with nitrite and also their sensory properties were examined during ripening and during storage. The moisture, fat, salt and cured pigment contents were determined and also the peroxide, acid, benzidine and thiobarbituric acid (TBA) numbers and the lipolytic activity of the microflora. Sensory differences between sausages that werw hung up and those stored in cartons were also examined. The experimental results show that during ripening and storage the acid number increases considerably without the fat in the salami becoming rancid. This was not only confirmed organoleptically but was also checked by chemical examination (peroxide, TBA and bensidine number) In the sausages stored in cartons there were colour changes around the edge after a month, but this phenomenon was not observed in sausages that were hung up during storage.
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