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Fermented Sausage
Salami is a cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Salami is cured in warm, humid conditions in order to encourage growth of the bacteria involved in the fermentation process. Sugar is added as a food source for the bacteria during the curing process. The curing process is determined by the climate of the curing environment and the size and style of casing. After fermentation, the sausage has to be dried.
VEOS PRODUCTS FOR THIS APPLICATION:
The red cell fraction is used as a natural colouring agent, without E-number as a colourant! It is mainly used for the production of salami to increase the contrast/mosaic between the lean meat (red) and the fat (white).
The collagen is used to increase the firmness of the salami. In a pre-gel it can also be used to decrease the production cost.
The globin has the same pH reduction as caseinate during the fermentation process - down to pH 4.9 - plus the water activity that gives salami its characteristic flavour and texture. Besides, globine is also used to prevent “sweating” (juice loss, separation).
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- The Veos Group has developed recipes to prove its products functionalities
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