CARACTERÍSTICAS DE SALAMIS FERMENTADOS PRODUCIDOS SIN ADICIÓN DE CULTIVO INICIADOR CHARACTERISTICS OF FERMENTED SALAMI PRODUCED WITHOUT STARTER CULTURE

Abstract Resumen The aim of the present work was to determine the physical and chemical characteristics of salami produced through spontaneous fermentation. Fifty samples of sausages from different small manufacturers from South Brazil were analyzed. In relation to pH and water activity, the samples presented values from 4.35 to 6.92 and 0.80 to 0.95, respectively. The moisture content showed a remarkable variation, the sample with the lowest content had 20.97% and the highest content was 55.11% moisture. The amount of lipids in the samples varied from 7.44 to 48.83%, and for proteins the content varied from 11.32 to 41.27%. As for the mineral residue of the samples, the contents varied from 3.76 to 8.84. Various samples proved to have one or more parameters outside the limits established by the Technical Regulation for Sausage Identity and Quality, and only 46% of the salami samples fulfilled the maximum and minimum values established by Brazilian legislation. El objetivo de este trabajo fue determinar l...