Salami (singular salame ) is a type of cured sausage consisting of fermented and dried meat, usually beef or pork. Historically, salami was popular among southern and central European farmers as it kept at room temperature for up to 40 days once cut, complementing the inadequate or inconsistent supply of fresh meat. Countries and regions throughout Europe make their own traditional salami varieties.
Video Salami
Etymology
The word salami in English comes from the plural form of the Italian salame. This is a single word or plural in English for meat preserved from European style (especially Italy). In Romania, Bulgaria, and Turkey, the word is greetings ; in Hungary, it is szalÃÆ'¡mi ; while French, German, and Dutch have the same word as English. Its name may come from the Latin word "salsiccia" and "salumen".
The word comes from the sales (salt) with termination ( ame ) which in Italian shows the collective noun. So, originally meant "all kinds of salty (meat)". The Italian tradition of preserved meat includes several styles, and the word salame immediately specifically means only the most popular types - salted and spiced meat, milled and extruded into elongated and thin casing (usually animals cleaned) intestines), then allowed to undergo natural fermentation for days, months, or even years.
Maps Salami
Origin and history
The concept of fermentation - allowing beneficial or benign organisms to grow in food to prevent the destructive or toxic from growing - especially with meat, has been around for thousands of years. This is evidenced by the presence of various types of sausages are found globally. In addition, environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe where "meat products are drained to decrease water activity (Aw) value, take advantage of long dry and sunny days, while in Europe north, fermented sausages need cigarettes for further preservation. "
In Europe, the major producing countries of salami are France, Germany, Hungary, Italy, and Spain, which make "several hundred million kg per year."
Around the world, there are many different versions of sausage, each with its own cultural profile and flavor. In addition, each sausage has its own spice and salt type, making each flavor and texture unique. These diverse fermented sausages, especially in the case of salami, show their properties everywhere but exclusively. For example, because of immigration to North America, European settlers brought many traditions, including fermented meats such as bologna or pepperoni. Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and lamb are used; or in China, where "lap cheong" (translated as "waxed intestines") is usually a pig.
Likewise, in eastern Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with early mold or spontaneous growth of fungus."
Salami material
A traditional salami, with its distinctive marble appearance, made of beef or pork (sometimes special veal). The usual beef in halal and halal salami, which never includes pork for religious reasons. The makers also use other meats, including venison and poultry (mostly turkey). Salami traditional goose in most of Northern Italy. Salami is also made from horse meat. In the French Provence region, donkey meat is used for salami as well, products sold in the street market. Typical additives include:
- Garlic
- Chopped fat
- Salt
- Spices, usually white pepper
- Various herbs
- Vinegar
- Wine
Makers usually ferment a mixture of raw meat for a day, then put it in natural cellulose or edible stem cells, and hang it for healing. Some prescriptions apply heat to about 40 ° C (104 ° F) to accelerate fermentation and drying. Higher temperatures (about 60 ° C (140 ° F)) stop fermentation when the salami reaches the desired pH, but the product is not fully mature (75 ° C, 167 ° F) or higher). Manufacturers often treat casings with edible molds ( Penicillium ). The mold imparts flavor, aids the drying process, and helps prevent decay during the curing process.
Salami varieties
Salami varieties include:
- Hunter ( cacciatora, cacciatorini ) "hunter" salami, Italy
- Chorizo ​​â € <â € <, also a spicy Iberian variant
- Ciauscolo , typical Marche
- heart
- Felino , Parma province
- Finocchiona, typical of southern Tuscany
- Genovese
- German salami
- Hard
- Kulen spicy salami characteristics for Slavonia, Vojvodina, and the Baranya section
- Bacon
- Neapolitan, Naples
- Milanese, Milan
- 'Nduja
- Turkish Salami Corner
- Pepperoni
- Saucisson sec (French "dry sausage")
- Soppressata , typical Calabria
- SpegepÃÆ'¸lse (Danish, dry and dry sausages)
- Vyso? Ina
- Winter salami (Hungarian tÃÆ' Â © liszalÃÆ'¡mi )
Many Old World salami are named by region or country of origin - such as Arles, Genoa, Hungary, and Milano salami. Lots of flavored with garlic. Several types - including some varieties of Spanish ( salchichÃÆ'³n ), Hungarian (pick salami), and Italian (such as the Neapolitan varieties that cause American pepperoni) include paprika or chilli powder. Varieties are also different from the roughness or fineness of minced meat and the size and style of the casing.
Manufacturing process
Although it is not cooked, salami is not raw, but it is healed. Salame cotto - typical Piedmont region in Italy - cooked or smoked before or after being dried to give a certain taste but not for the benefit of cooking. Before cooking, cotto salame is considered raw and not ready to eat.
The three main stages involved in the production of salami: preparation of raw materials, fermentation, and cooking and drying. Small differences in the formulation of meat or production techniques cause various types of salami in different countries.
Get started
Before fermentation, raw meat (usually pork or beef depending on the type of salami produced) is milled and mixed with other ingredients such as salt, sugar, spices and yeast, and, if certain salami varieties require it, bacterial starter culture.
Fermentation
This mixture is then inserted into the casing of the desired size. To achieve the taste and texture of salami, fermentation, which can also be referred to as the slow acidification process promotes a series of chemical reactions in the flesh, should be done. Direct acidification of meat is found to be unsuitable for salami production because it causes uneven protein denaturation and coagulation resulting in unwanted texture in salami.
For a more modern controlled fermentation, the maker hangs the salami in warm humid conditions for one to three days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cold and humid environment. The added sugar (usually dextrose) provides a food source for the preservative bacteria.
Bacteria produce lactic acid as a waste product, which lowers pH and protein co-ordinate, reducing the capacity of the meat-water barrier. The bacteria-generated acids make the meat an environment that is unfriendly to pathogenic bacteria and imparts a sharp taste that distinguishes salami from dried machine pork. Salami flavor depends on how these bacteria are cultivated as well as on the quality and variety of other ingredients. Initially, the makers introduced the wine into the mix, supporting the growth of other beneficial bacteria. Now, they use beginner culture.
Climate environmental curing and casing size and style dictate the drying process and curing process. According to different types of salami, different fermentation methods involving different acids have been explored to create different colors and flavors. Starter cultures such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) such as the specific strains of Staphylococcus xylosus or Micrococcus are most commonly used in salami production. More LAB and CNC species have been found over the last decade and they are found to have different fermentation temperatures with variable acidification rates. Despite the fact that these bacteria can help retain longer shelf life for meat products and even inhibit the growth of pathogens, there are several studies that suggest that some starter cultures may be related to the production of enterotoxins or biogenic amines that can harm the human body. Therefore, beginner cultures should be carefully selected by the manufacturer and used appropriately in fermentation.
Drying
After fermentation, the sausage should be dried. It converts the casing from water-permeable to quite airtight. White layers of mold or flour help prevent photo-oxidation of meat and rancidity in fat.
Maturation and drying occur after fermentation. This stage causes major physical and microbial changes through large water losses. About half of the water is evaporated and further water loss must be prevented by packaging. Non-uniform drying process can lead to the formation of hard shells on the surface of salami. This is similar to other food products such as dehydrated fruits to reduce the risk of disease or microbial growth that causes decay. In modern manufacturing temperatures and relative humidity are controlled strictly according to the size of salami.
Nitrate or nitrite may be added to provide additional color and inhibit the growth of harmful bacteria from the clostridium genus. The level of salt, acidity, nitrate/nitrites, and the drought of fully preserved salami combine to make uncooked meat safe for consumption. High quality fresh ingredients are important to help prevent deadly microorganisms and toxins from developing.
Properties
Salami is homogeneous in appearance and very brittle. The quality depends on the quality of the raw materials and the level of technology used in its production. The smell and taste of salami is developed by enzymatic and non-enzymatic reactions. Typical fermented meat flavor characteristics are believed to be developed by a combination of endogenous and lactic enzymatic activity generated by starter culture. Lactic acid bacteria develops sharp flavor of salami through carbohydrate fermentation and produces attractive red color in meat after fermentation, whereas coagulase-negative cocci can catalyze amino acids and fatty acids to produce volatile compounds. The taste itself consists of the smell properties, derived from volatile substances, and taste and tactile properties, derived from non-volatile substances that are the result of enhancers and synergists.
When smoke is applied to salami, smoke also affects taste, smell, appearance, and texture. Some of these changes are caused by the formation of phenolic compounds, which slow the oxidation of fat. Cellulose pyrolysis and hemicellulose in the salami casing produce carbonyl, which develops the color of the flesh.
More than 400 volatile compounds have been identified in various types of dried fermented sausage. For example, organic compounds identified in Hungarian salami produce the dominant flavor of smokiness, sweetness, spiciness, acids, and cloves; Secondary flavors include cooked meat, cheese, popcorn, cooked potatoes, mushrooms, seasonings, phenols, roasting, sulfur, and sweat. Some minor flavors include malt, garlic, fruit, pine, grass, orange, honey, caramel, and vanilla. Overall smoky note is the result of many phenols. Whether this odor is formed in salami or simply removed from raw materials during manufacture is unknown; Systematic studies have not yet compared the odors present in the raw materials with those in the final product.
Age save
Salami will remain stable for long periods of time, because it has low water activity and contains preservatives, dyes, flavorings, antioxidants and acidification cultures. Salami semi cooked will retain its taste for long periods of time under the condition of retail display, but will eventually deteriorate due to the development of new rancidity so. Salami saving age is primarily determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria is not easy to proliferate in dry sausages. The main cause of taste damage to dry sausages is rancidity, although the possibility of other flavoring forms, such as fungi, acid, rotten or stinging properties, may contribute to decreased quality of food.
The use of coriander essential oil in salami has been shown to increase the effect of higher synthetic antioxidants from butylated hydroxytoluene, which delay the lipid oxidation and the rancid aroma and the accompanying flavor. In addition, salami with essential oils of cilantro showed improvement in sensory attributes of taste, odor, texture, brightness, and intensity of red.
Variety
Salami is a fermented raw sausage consisting of raw pork and/or raw beef, fat, and additives, such as salt, spices, sugar, and beginner culture. There are different types of salami meat in various markets around the world. In northern and central Europe, smoke salamis is preferred, and maturation is controlled by the addition of a starch-producing lactic acid culture, while in southern Europe, salami is slowly dried and most mushrooms are cooked. Therefore, different methods of preservation and drying are used worldwide to prepare salami.
Hungarian salami type is a specialty in salami production, because it is first slightly smoked and mushrooms are cooked afterwards. Hungarian salami, called "Hungarian winter salami", is made from raw pork, bacon, salt, spices, sugar, and sodium nitrite. Szegedi tÃÆ' Â © liszalÃÆ'¡mi (winter salami) is made from the Mangalitsa pig type, with a horse colon used as a casing to preserve and present it. This type has a gray mold cover on it and has a strong texture and excellent storage quality after 30% weight loss is achieved in 3 to 4 months. Salami Hungary is one of two world trade names for salami, other Milano salami. This fermented sausage combines smoke and mushroom applications in one. The traditional technology used to produce them was based on the Italian pre-drying technique developed during the nineteenth century, but they were smoked and their pH did not fall below 5.5, resulting in a final taste of the product not acidic.
Dry fermented sausage ('salami eros') is an important product of the Greek meat industry with an annual production of about 10,000 tons. The making varies depending on the skill and experience of meat producers rather than a process solely based on scientific and technological production facilities. This traditional sausage, which has an adventitious fermentation, has superior quality compared to that initially initiated and made on an industrial scale. The quality of traditional salami is often more expensive because of its high quality.
Salami type Naples is also a dry Southern Italian fermented sausage made from rough pork chops. In Northeast Italy, freshly fermented traditional salami sausages made from fresh pork display a unique organoleptic sensory profile characterized by acidic acidity, slightly acid, and semi elastic elastic consistency. Other popular dried slices in Italy are mainly made from a combination of pork and small pieces of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; and chorizo ​​â € <â € In Central Europe, Germany, there is Salami Westphalia. It is made with fast technology of pork, pepper, garlic, and sometimes mustard seed, is a smoked, hard, and easily sliced ​​product with different fermented/acid flavor. Sausage is inserted into large and mature diameter casing by lowering the temperature from 24 ° C to 12-14 ° C until a water loss of 25% is obtained. In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat , There are many aspects of salami that can be considered harmful and positive for human health. Salami has been found to be a possible allergen for some people because of the use of starter molds of the penicillium species during drying and the preservation process to add flavor and stop the growth of unwanted mushrooms. This mold occurs mainly in the salami skin. The fermented pork used to make salami has saturated fatty acids and very high cholesterol content, which can increase the risk of heart disease and pancreatitis. However, it has been shown that it is possible to replace pork fat back in salami with extra virgin olive oil thus altering the fatty acid profile of salami. Olive oil consists of a large number of monounsaturated fatty acids and polyunsaturated, allowing these substitutions to create healthier products. Salami is considered slightly acidic due to lactic acid present. In salami where pig fat is again replaced for extra virgin olive oil, it has been shown to have a lower pH of about 5.00 compared to its original level of 6.35-6.55 making salami more acidic. This lower pH level is healthier for humans because the higher population of lactic acid bacteria inhibits the spread of decaying microorganisms. There are also some cases that have exhibited some possible health hazards of salami. Outbreaks of Escherichia coli O157 infection in husbands and wives traced back to the consumption of dried fermented salami made with pork after the couple were hospitalized for bloody diarrhea. There was also an outbreak of E15 coli O157 in 1994 with 17 cases all occurring from the consumption of pre-sliced ​​salami processed by one company. Investigation of factory research where processed salami found that all processing techniques and production methods complied with all regulations and no evidence of contamination after treatment. Preservation of each meat product is important. Some fungi can create unwanted colors and flavors into contaminated meat and produce toxins. There is also a fungus that is not harmful to humans as it forms on the surface of dry salami which is an indication of maturation after maturation. Thus, producers must eliminate fungi that have a potential risk to human health. Since natural preservatives are becoming more desirable food additives than artificial preservatives in the food industry, some research on salami has focused on the utilization of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activity. Several types of oils including rosemary, cloves, oregano and sage oil are found to have different levels of inhibitory effect for different types of mushrooms that may be grown in salami. Because some of these oils contain volatile compounds whose amounts can affect the taste of food, researchers often perform sensory tests to find the best amount of oil that serves as an anti-fungal preservative but has the least effect on the taste or appearance of salami.
Health effects
See also
References
Further reading
External links
Source of the article : Wikipedia
0 Comments