Published 2018
| Version v1
Book
Influence of fat level reduction in the drying of Italian salami
Description
The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity. (Author)
Additional details
Identifiers
Publishing Information
- Publisher
- Editorial Universitat Politecnica de Valencia
- Imprint Place
- Valencia (Spain)
- Imprint Title
- IDS'2018 21st International Drying Symposium. Proceedings
- Imprint Pagination
- 2064 p.
- Journal Page Range
- 8 p.
Conference
- Title
- 21. International Drying Symposium
- Acronym
- IDS'2018
- Dates
- 11-14 Sep 2018
- Place
- Valencia (Spain)
INIS
- Country of Publication
- Spain
- Country of Input or Organization
- Spain
- INIS RN
- 49090556
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Resource subtype / Literary indicator
- Conference
- Descriptors DEI
- DRYING; FATS; FOOD; ITALY; MEAT
- Descriptors DEC
- DEVELOPED COUNTRIES; EUROPE; FOOD; WESTERN EUROPE