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ABSTRACT

The aim of the study was to monitor two types of Carpathian salami (one with a fat content of 20% and the other with 30% content). Variations in humidity, pH, fat and NaCl content were monitored, as well as changes that occurred during storage. The monitoring interval of the influence of raw and auxiliary materials on the obtained salami and the physicochemical and organoleptic changes occurred during storage was 1 - 115 days.

In the case of the two types of salami, it was observed that the variation of fat content during storage is reduced. At the end of the drying-maturing process, there can be observed a tendency of modifying the NaCl concentration of the product, by migrating from areas with high concentration to areas with lower concentration. The experimental data showed a small decrease in the amount of salt present in the examined salami, during storage.

It can be concluded that in the case of Carpathian salami (product type B), in which the fat percentage is 30%, the water elimination process is less uniform compared to the product type A (with 20% fat). In both cases, a sudden decrease in water content is observed between 60 and 80 days.

In the case of salami A, the pH decreases after three days of maturation, remaining at about the same value until the 30th day, after which it reaches a pH of 5.01 and remains at this value until the end of the study (115 days). Also, in the case of salami B, the same decrease in the pH value can be observed in the first days, then remaining at a constant value of 5.02 until the end of the drying-maturing process.

Keywords: Carpathian salami, raw and auxiliary materials, storage conditions

INTRODUCTION

The paper highlights the influence of raw and auxiliary materials on the fermentation carried out by spontaneous flora or starter culture.

Usually, meat is not considered as a determining factor in fermentation. Considering that lactic microflora acts in the aqueous phase of the composition, it follows that any factor that affects the amount of water available in the composition will also influence the microbial activity [1,7].

The buffering capacity of the meat will affect the rate of pH drop. The higher the...

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