Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Luminita VISAN, Ricuta DOBRINOIU
Dry-fermented sausages and dry-cured ham, constitute one of the most representative traditional foods represents meat products, which have a high variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages.Purpose of this paper is to present present comparative physical, chemical and biochemical changes that occur during maturation of three products maintained under the same conditions: Plescoi sausages, Chorizo salami and Prosciutto.The drying removes 38,8 to 58,8%, while amino acids content increased between 1.87 and 2.52 times. pH variation was small because fermentation without starter was chosen.
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amino acids
