Shortening the ripening time of dry sausage - 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausage

Abstract

In part 1 of the publication, a method was described where the production of dry sausage is based oil the substitution of a certain amount of frozen meat with freeze-dried meat and therefore the usual ripening time could be shortened up to eight days. In comparison, in this investigation air-dried meat (ADM) with a remaining humidity content of approx. 32% has been used. The added amount was 10%. This corresponded to a weight loss of 15% at the beginning of the ripening process. Thus, a shortening in the ripening time of seven days could be achieved. Additionally, it has been investigated, if the dry sausage produced with a reduced ripening time is comparable to traditionally produced dry sausage with respect to odour and taste. For this purpose, the sensory impression of samples with weight losses of 25%, 35% and 40% have been determined. These results then have been correlated with results from HS-GC/MS and electronic nose