Resumen:
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Changes in the microbiological and chemical characteristics of Naples-type salami during artisanal production were evaluated. Salami were prepared with-out adding sugar and fat to the mix and smoked until day 10 of ripening. The chemical parameters (pH, moisture, protein, free fatty acids, volatile acidity and some of their ratios) showed a rapid ripening, as a result of the reduced weight of the samples due to metal conditioning systems. The change in the microbial flora (mesophilic lactobacilli, Micrococcaceae, enterobacteria, enterococci)and the species of identified mesophilic lactobacilli also indicated correct ripening and good sensory characteristics of the products.
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