Impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages
2015
Safa, Hassan | Daudin, Jean-Dominique | Mirade, Pierre-Sylvain
Drying and fermentation are oldest methods allowing meat preservation. Dry-fermented sausage (DFS) manufacture consists in decreasing water activity ‘aw’ by adding high quantity of sodium chloride and proceeding to drying. Reducing salt and fat contents in these kinds of products could be interesting from a human health point of view but it could affect water transfer phenomena. Therefore, the purpose of this study was to evaluate the effect of modifying salt and fat contents on DFS weight loss and water activity and to build a sorption isotherm model that relates DFS water activity to water, salt and fat contents. Results showed that water transfer phenomena (weight losses and aw) depended strongly on fat and salt contents and that combined salt and fat reductions led to faster weight losses but to higher aw values. On the other hand, we highlighted that DFS aw could be evaluated from a Ross model corresponding to a salted and fatty gelatin gel, however with a new γ coefficient.
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