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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.
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 buffering capacity, the greater the amount of lactic acid produced by lactic acid bacteria must be in order to achieve a lower pH [2].
The initial pH of the meat is important in determining the fermentation time and final pH. Meat with a high initial pH will require higher lactic acid production by lactic acid bacteria to reach the desired final pH. It is recommended to use meat with pH = 5.4 - 5.6, the critical limit being pH = 5.9, and to use nitrite as a browning agent [3].
Sodium chloride affects the ability to multiply and the activities of various groups of microorganisms. Although it contributes to the stability of fermented products, a low pH is necessary. An excess of NaCl will not be able to compensate for a low pH [4].
The type and amount of added carbohydrates directly affects the final pH reached by the product. Simple sugars, such as glucose, are rapidly utilized by lactic acid bacteria, their availability being a limiting factor in the fermentation of the product [5].
The spices used in the preparation of raw salami have properties that inhibit microorganisms and stimulate lactic fermentation, which depends on the amount of spices added and does not cause an increase in the microbial population [6].
MATERIALS AND METHODS
Determination of fatty substances
It is carried out by extraction with organic solvents (for free fatty substances) and hydrolysis and extraction with organic solvents (for total fatty substances) [8].
Determination of sodium chloride
Sodium chloride is determined by the Mohr method. In the aqueous extract, obtained from the product under analysis, the chloride ions are titrated directly with silver nitrate solution in the presence of potassium chromate as an indicator. When the chlorine ions are exhausted, in the form of silver chloride, the first excess drop of silver nitrate, in contact with the potassium chromate, forms the scarlet-colored silver chromate. The color change indicates the end of the titration [8].
Determination of water
The determination of water is carried out by heating a quantity of the sample to be analyzed at a temperature of 103°С+2°С until constant weight [8].
Determination of pH
It consists of evaluating the potential difference measured between a reference electrode and a glass electrode, both inserted into the sample to be analyzed. The potential of the glass electrode is a function of the pH of the sample to be analyzed [8].
RESULTS AND DISCUSSION
To achieve the proposed objectives, a series of determinations were carried out to monitor the influence of the raw and auxiliary materials used in the manufacture of "Carpathian Salami" and the physicochemical and organoleptic changes that may occur during storage.
Variation in fat content
In the fermented products studied, lipid degradation involves: lipolysis due to the enzymes of the raw and auxiliary materials; lipolysis due to the lipase activity of the spontaneous microflora of salamis and raw sausages or due to the microflora added in the form of starter cultures of lactic acid bacteria (Pediococcus pentosaceus and Microccocs varians). The consequences of lipid degradation on the quality of "Carpathian Salami" are: increased acidity of the products as a result of the released fatty acids and the formation of aroma compounds representative of the quality of the aromas of fermented products.
From the experimental data presented in table 1 regarding the variation in the fat content of salami A during storage, it can be seen that there are not very large differences (a slight decrease). Lipolysis occurs mainly during the maturation period (until the number of micrococci inside decreases). As in the case of category A salami, in the case of category B salami, it is observed that the variation in fat content during storage is reduced.
Variation in NaCl content
Sodium chloride, dissolved in the water contained in the meat, extracts the sarcoplasmic proteins remaining after its elimination (where the operation exists) and a certain amount of myofibrillar proteins that come into contact with the meat and bacon fragments. With the acidification of the paste, the extracted proteins are denatured and transition from a solution state to a gel state, which binds the meat and bacon fragments into a compact gel. NaCl also contributes to binding the meat fragments together. The NaCl concentration is differentiated by layers, especially in products that have reached the final stage of drying-maturing. At the end of the drying-maturing process, there is a tendency for the NaCl concentration of the product to change, by migrating from areas with high concentration to areas with lower concentration.
From the experimental data presented in Table 2, a small decrease in the amount of salt present in the examined salamis during storage can be observed.
Humidity variation
Water is an important component of food systems because it influences product characteristics, chemical changes in food (protein denaturation, enzymatic activity), and is simultaneously a determining factor in rheological behavior. During storage, water is involved in chemical, physical, nutritional, and microbial changes. The salami becomes compact and hardens as water is removed through the drying process.
Moisture removal must be done under controlled conditions, at an optimal and constant rate. If the rate of water removal is too high, there is a possibility that the pH will return to its initial value, due to the proteolytic activity of the microflora. This phenomenon would result in the product softening, even though the proteins can no longer rehydrate, having already been denatured. The phenomenon can occur in raw salamis in the hot season, as a result of the premature completion of the drying and ripening process or when the steamed product is cooled rapidly and the development of lactic acid bacteria is stopped, allowing the psychotropic proteolytic bacteria to act.
From the experimental data presented in Table 3, it can be seen that during the storage period of salami, water losses are considerable. Thus, for type A salami (20% fat), water removal is slow and uniform, the average humidity of the product after 30 days is 28.54%, and after 115 days of storage (under favorable conditions) the humidity reaches 15.56% (average value). In the case of type B salami, where the fat percentage is 30%, the water removal process is less uniform than in type A product (20% fat). In both cases, a sudden decrease in water content is observed between 60 and 75 days from approximately 24% to 18% or 19% (on average).
pH variation
The pH value of meat naturally varies from 7.0 immediately after slaughter to 5.0. Lower values are unfavorable for microbial growth. The pH value favors preservation, through water retention and dense texture.
From the experimental data presented in Table 4, it is observed that in the first days the pH drops suddenly, after which it stabilizes and is maintained throughout the storage period. In the case of salami A, it is observed that the pH after three days of maturation decreases from 5.73 to 4.74 and remains at about the same value until the 30th day, after 30 days reaching a pH of 5.03 and remains at about the same value until the end of the study (115 days).
In the case of salami B, the pH varies from 5.23 (first day), 5.16 (second day) to 5.12 (third day), with a pH recorded on the 5" day (5.13), then decreasing to 5.1, and from the 60% day remains at the same value (5.02) until the end of the ripening - drying process (115 days).
CONCLUSION
The experiments were conducted on two types of Carpathian salami (one with a fat concentration of 20% and the other with a fat concentration of 30%). To achieve the proposed objectives, a series of determinations were carried out to monitor the influence of the raw and auxiliary materials used in the manufacture of "Carpathian Salami" and the physicochemical and organoleptic changes that may occur during storage.
The following conclusions can be drawn from the evaluations carried out:
- from the experimental data obtained, regarding the variation in the fat content of salamis A and B during storage, it can be observed that there are not very large differences (a slight decrease);
- a small decrease in the amount of salt present in the examined salamis can be observed during storage;
- in the case of Carpathian salami type A (20% fat), water removal is slow and uniform, the average humidity reaching 15.56% after 115 days of storage, while for Carpathian salami type B (30% fat) a humidity value of 15.91% was recorded after 115 days of storage;
- for both types of salami analyzed, it can be observed that in the first days the pH drops suddenly, after which it stabilizes and is maintained throughout the storage period.
ACKNOWLEDGEMENTS
The publication of the present paper was supported by the University of Life Sciences "King Mihai 1" from Timisoara, Romania.
REFERENCES
[1] Banu, C. (coordinator), Treaty of food industry, vol. II, Publisher ASAB, Bucharest, 2019;
[2] Banu, C., Alexe, P., Vizireanu, C., Industrial processing of meat, Technical Publishing, Bucharest, 2017, p 451-516;
[3] Banu, С. (coordinator), Alimente, Alimentatie, Sänätate, Publisher Agir, 2015;
[4] Csatlos, C., Opportunities to realise smoking equipment for small processing units and agricultural farms, Lucräri stiintifice (INMATEH), vol. 29, No. 3/2023, р 50-55;
[5] Ionescu, A., Aprodu, 1., Alexe, P., Tehnologii generale - Tehnologie si control in industria cárnii, Galati University Press, 2018;
[6] lordan, M., Báráscu, E., Belc, N., Quality, Control and Food Safety, House Printech, Bucharest, 2019, p 5-16;
[7] Mihaiu, M., Igiena, calitatea si tehnologia alimentelor, vol. I: Carnea, Publisher Risoprint, Cluj-Napoca, 2024;
[8] Romanian Standards Collection "Meat and Meat Products" developed by the Institute.
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