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| Production and Quality Characteristics of Milano Salami |
| GENG Ling;MA Changwei;XU Yansheng;LIN Zusong;LV Zhihua;GONG Yongsheng;ZHANG Yinghui |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
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Abstract Abstract: Milano Salami is one of the most popular traditional Italian salami. This investigation introduced the production of Milano Salami, and took a storage experiment on the product under the temperature of 4℃, 20℃ and 37℃, respectively. During the storage, it was high-acid fermented sausage; Water content, water activity and lactic acid bacteria counts showed decreasing trend, and protein hydrolytic index showed ascendant trend. Recommendations for consumers from the point of beneficial bacteria: it is safe to eat dry-cured fermented sausages in 60 days (or longer) under 4℃ condition; it is best to eat them in 30 days under 20 ℃ storage condition; no recommended consumption of them under 37℃ storage condition.
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2010, Vol. 24 
