388
Table 22.2.
Dry fermented sausages characteristics and examples
Process T (°C)
Process time
Moisture
(%)
aw
Final pH
M : P
Drying
Examples
References
24 to 1530 to 1222 to 1220 to 10
5–6 5–64–177–8
35 35 40–4641–47
0.82–0.90 0.91–0.920.87–0.89
5.8–6.7 5.2 5.6–5.75.9–6.6
1.1–2.1 : 1 2.1 : 11.1–1.8 : 1
AirAir Air Air
Southern ItalySalciccia/SoppressataNaples-style salamiNort East Italian salamiNorthen Italy
salami
Parente et al. (2001)Villani et al. (2007)Bonomo et al. (2008)Coppola et al. (2000)Comi et al. (2005)Rantsiou et al. (2005)Di Cagno et al. (2008)
24 to 1224 to 1624 to 14
3–4 4–5 4
32–3328–34 29
0.80–0.920–77–0.80
4.6–4.94.8–5.14.8
SmokeAirAir
Greek sausagesSouthern Greece salami
Papamanoli et al. (2003)Rantsiou et al. (2005)Kozac
ˇinski et al. (2008)
Drosinos et al. (2007)
12 22 to 11
9 6–12
0.83–0.93
6.2–6.55.2–6.3
2.0 : 1
AirAir
French
Saucisson sec
Chevallier et al. (2006)Lebert et al. (2007)
24 to 1215 to 1020 to 10
3–12 16 8–12
44–55
0.85–0.860.77–0.800.92–0.94
5.05.6–5.95.5–5.65.4–5.6
1.1–1.3 : 1
AirAirAirSmoke
Central west SpainSalchichón/Chorizo/FuetSalchichón/ChorizoAndrolla
/Botillo
García-Varona et al. (2000)Aymerich et al. (2003)Benito et al. (2007)Lorenzo et al. (2000)
15
14–24 20
29–41
0.83
5.3–5.45.5
1.0–1.1 : 1
SmokeSmoke
PotugueseChouriça/SalpicãoPainho de Portalegre
Ferreira et al. (2007)Roseiro et al. (2008)
25 to 18
7–8
30
0.89–0.95
4.6–5.5
Air
Turkish
sucuks
Erkmen and Bozkurt (2004)
20 to 15
4–5
20–23
5.3–5.7
Smoke
Hungarian salami
Kozacˇinski et al. (2008)
20 to 16
4
13–15
0.91–0.96
5.3–5.5
Smoke
Croatian sausages
Kozacˇinski et al. (2008)
36 to 13
2–3
0.90
4.7–4.8
1.6 : 1
Variable
US pepperoni
Faith et al. (1997)
23 to 15
2
28–30
0.9
5.2–5.4
1.4 : 1
Air
Argentinean sausages
Fontana et al. (2005)
Process time in weeks; M/P: Moisture/Protein ratio