Reduction of Drying and Ripening Times During the Italian Type Salami Production


	Trends in Applied Sciences Research
	Year: 2006 \| Volume: 1 \| Issue: 5 \| Page No.: 504-510 DOI: 10.3923/tasr.2006.504.510

Reduction of Drying and Ripening Times During the Italian Type Salami Production

Gustavo Graciano Fonseca, Paulo Sergio da Silva Porto and Luiz Antonio de Almeida Pinto

Abstract: Salami is a product which preparation time varies notably in function of some parameters, especially its size. This study carried out in a company to verify in industrial scale the possibility of the reduction of the days of process. Drying curves were done for salami with 60 mm diameter and 240 and 260 mm lengths, corresponding to masses of 776 and 852 g, respectively. In the current conditions, the process time was of 38 days. It was concluded that the maintenance of the 7 days of pre-ripening, a reduction in the period of the first ripening from 13 to 7 days and in the second ripening from 18 to 17, totaling 31 days, reached the desired humidity, occurring no alterations in the final product characteristics. Through non-linear regression analysis it was verified that the obtained parameters of the drying curves, had presented excellent adjustment of correlation (R²> 99%).

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How to cite this article:

Gustavo Graciano Fonseca, Paulo Sergio da Silva Porto and Luiz Antonio de Almeida Pinto, 2006. Reduction of Drying and Ripening Times During the Italian Type Salami Production. Trends in Applied Sciences Research, 1: 504-510.

DOI: 10.3923/tasr.2006.504.510

URL: https://scialert.net/abstract/?doi=tasr.2006.504.510

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