Fermented dry sausage (Salami), large meat products (such as air dried ham, smoked ham, air dried beef, air dried neck meat) and fresh sausage are raw meat products.

Composition of starter

Staphylococcus and lactic acid bacteria, as the most important part of the starter of meat products, play an important role in the production of pickled products. Their functions are briefly described as follows:

Staphylococcus

The key point of their resistance to low temperature is the temperature and relative tolerance of Staphylococcus. These enzymes can not only promote the decomposition of protein and fat in meat, but also promote the formation of aroma.

lactobacillus

Lactic acid bacteria use sugar to produce organic acids. The acidification process leads to the decrease of product pH, which reduces the water binding capacity of meat protein, which is conducive to the drying of products and the formation of good texture and hardness.

The declining pH value will inhibit the growth of miscellaneous bacteria. Some lactic acid bacteria produce bacteriocins during the growth process and kill sensitive bacteria, especially Listeria, through contact, so as to improve the safety of products.

Type and selection of starter

In the actual processing of salami, the acidification speed, the diameter of sausage, the composition of raw meat and production technology will affect the production cycle of salami. The production cycle is an important factor affecting the product cost.

According to the characteristics of salami processing, Sacco company of Italy divides its meat products fermentation agents into traditional fermentation agents and rapid fermentation agents to meet the processing needs of different types of salami. This kind of starter is usually compound bacteria, and its advantage is that various bacteria can play their corresponding roles. Production enterprises can also choose appropriate starter according to the characteristics of products.

The following figure shows the typical difference between the acidification process of rapid starter (vbl-97) and traditional starter (shi-59).

Compared with traditional starter, fast starter has obvious advantages in acidification speed (fermentation time), but it is relatively poor in color and aroma formation. This is because staphylococcus is sensitive to pH. the faster the acidification speed is, the less enzymes promote the formation of color and aroma.

Mold Starter

The surface of fermented meat is usually treated by smoking or spraying mold. On the one hand, it can inhibit the miscellaneous bacteria on the product surface, on the other hand, it can form special flavor and aroma.

As an external starter, mold (Penicillium) not only gives the product a white surface, but also plays a very important role in the formation of product aroma. During ripening, the mycelium will penetrate salami and affect the formation of characteristic aroma of the product by decomposing fat, protein and metabolic activities.

robiotics

Some probiotics can also be used in fermented meat to improve the added value of products.

Sacco, Italy, is a century old strain enterprise with multiple types of meat products starter, which can deal with all kinds of fermented meat products.

Shanghai Haoyou, general agent of Sacco China, welcomes your inquiry.