Skip to main content
SpringerLink
Log in

Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the amount of efflorescences as well as the chemical composition (moisture, lactate, creatine, sodium, potassium, calcium, and magnesium contents) along the sausage diameter were measured during 8 weeks of storage under modified atmosphere packaging (20% CO2 and 80% N2). Results revealed that the different drying rates significantly changed the distribution of moisture, lactate, and creatine along the sausage diameter. Furthermore, magnesium, lactate, and creatine were identified as the main substances causing efflorescence formation. The magnesium content on the surface directly after drying showed no significant differences between the drying rates. During storage, the magnesium content on the surface of the sausages produced by fast, normal, and slow drying doubled independent on drying rate. All sausages produced by fast, normal, and slow drying showed a large amount of efflorescences after 8 weeks of storage. It can, therefore, be concluded that efflorescence formation in thin salamis may not be prevented by varying the drying conditions.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, Sharma N (2017) Quality, functionality, and shelf life of fermented meat and meat products: a review. Crit Rev Food Sci Nutr 57(13):2844–2856

    Article  CAS  Google Scholar 

  2. Trujillo FJ, Wiangkaew C, Pham QT (2007) Drying modeling and water diffusivity in beef meat. J Food Eng 78(1):74–85

    Article  Google Scholar 

  3. Arnau J, Gou P, Comaposada J (2003) Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface. Meat Sci 65(4):1275–1280

    Article  CAS  Google Scholar 

  4. Ordóñez JA, Hierro EM, Bruna JM, De La Hoz L (1999) Changes in the components of dry-fermented sausages during ripening. Crit Rev Food Sci Nutr 39(4):329–367

    Article  Google Scholar 

  5. Baldini P, Cantoni E, Colla F, Diaferia C, Gabba L, Spotti E, Marchelli R, Dossena A, Virgili E, Sforza S, Tenca P, Mangia A, Jordano R, Lopez MC, Medina L, Coudurier S, Oddou S, Solignat G (2000) Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics. Food Res Int 33(3–4):161–170

    Article  CAS  Google Scholar 

  6. Grau R, Andres A, Barat JM (2014) Principles of drying. In: Toldrá F (ed) Handbook of fermented meat and poultry, 2nd edn. Wiley, West Sussex

    Google Scholar 

  7. Fernández-Fernández E, Vázquez-Odériz ML, Romero-Rodrı́guez MA (2002) Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres. Meat Sci 62(1):67–71

    Article  Google Scholar 

  8. Rubio B, Martínez B, García-Cachán MD, Rovira J, Jaime I (2008) Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat Sci 80(4):1182–1187

    Article  CAS  Google Scholar 

  9. Costa-Corredor A, Pakowski Z, Lenczewski T, Gou P (2010) Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation. J Food Eng 97(3):311–318

    Article  CAS  Google Scholar 

  10. Collell C, Gou P, Arnau J, Muñoz I, Comaposada J (2012) NIR technology for on-line determination of superficial a w and moisture content during the drying process of fermented sausages. Food Chem 135(3):1750–1755

    Article  CAS  Google Scholar 

  11. Arnau J, Gou P, Alvarez F (2002) White precipitates formed on the surface of “chorizo”. In: 48th international congress of meat science and technology, pp 300–301

  12. Arnau J, Maneja E, Guerrero L, Monfort JM (1993) Phosphate crystals in raw cured ham. Fleischwirtschaft 73(8):875–876

    Google Scholar 

  13. Kühne D, Stiebing A, Kolb R (1986) Unerwünschter Belag der Rohwurstoberfläche. In: Jahresbericht der Bundesanstalt für Fleischforschung. Kulmbach

  14. Kröckel L (2004) Influence of fermentation on creatine and lactate concentrations in white efflorescences on dry fermented sausages. Mitteilungsblatt der Fleischforschung Kulmbach 43(166):355–362

    Google Scholar 

  15. Kröckel L, Jira W, Kühne D, Müller W-D (2003) Creatine blooms on the surface of prepacked fermented sausages. Fleischwirtschaft 83(4):103–105

    Google Scholar 

  16. Stiebing A, Thumel H (2010) High level in spite of specific deficiencies: the DLG Quality Competition 2009—raw sausages and raw cured meats and the trend for raw ham cube products. Fleischwirtschaft 90(3):65–70

    Google Scholar 

  17. Walz FH, Gibis M, Herrmann K, Hinrichs J, Weiss J (2017) Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging. J Sci Food Agric. doi:10.1002/jsfa.8358

    Google Scholar 

  18. Gulati T, Datta AK (2015) Mechanistic understanding of case-hardening and texture development during drying of food materials. J Food Eng 166:119–138

    Article  CAS  Google Scholar 

  19. Hack K-H, Gerhardt U, Staffe E (1976) Verarbeitungsmaterial-Atlas für die Fleisch- und Wurstwarenproduktion. Gewürzmüller, Stuttgart

    Google Scholar 

  20. AOAC (1990) Official Methods of Analysis, 15th edn. Association of Official Analytical Chemists, Arlington

    Google Scholar 

  21. VDLUFA (2011) Methodenbuch Band VII Umweltanalytik. VDLUFA-Verlag, Bonn

    Google Scholar 

  22. Mersmann A, Kind M, Stichlmair J (2005) Thermische Verfahrenstechnik. Springer, Heidelberg

    Book  Google Scholar 

  23. Lewis WK (1921) The rate of drying of solid materials. J Ind Eng Chem 13(5):427–432

    Article  CAS  Google Scholar 

  24. Fabbri A, Cevoli C (2015) 2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry. J Food Eng 158:73–79

    Article  Google Scholar 

  25. Gulati T, Datta AK, Doona CJ, Ruan RR, Feeherry FE (2015) Modeling moisture migration in a multi-domain food system: application to storage of a sandwich system. Food Res Int 76(Part 3):427–438

    Article  Google Scholar 

  26. Cevoli C, Fabbri A, Tabanelli G, Montanari C, Gardini F, Lanciotti R, Guarnieri A (2014) Finite element model of salami ripening process and successive storage in package. J Food Eng 132:14–20

    Article  CAS  Google Scholar 

  27. Ammor MS, Mayo B (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci 76(1):138–146

    Article  CAS  Google Scholar 

  28. Lücke FK (2003) Fermented meat products. In: Caballero B (ed) Encyclopedia of food sciences and nutrition, 2nd edn. Academic Press, Oxford

    Google Scholar 

  29. Catte M, Gancel F, Dzierszinski F, Tailliez R (1999) Effects of water activity, NaCl and smoke concentrations on the growth of Lactobacillus plantarum ATCC 12315. Int J Food Microbiol 52(1–2):105–108

    Article  CAS  Google Scholar 

  30. Walz FH, Gibis M, Schrey P, Herrmann K, Reichert CL, Hinrichs J, Weiss J (2017) Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages. Food Res Int. doi:10.1016/j.foodres.2017.07.015

    Google Scholar 

  31. Coretti K (1971) Rohwurstreifung und Fehlerzeugnisse bei der Rohwurstherstellung. Verlag der Rheinhessischen Druckwerkstätte, Alzey

    Google Scholar 

  32. Johansen SMB, Laugesen JL, Janhøj T, Ipsen RH, Frøst MB (2008) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images. Food Qual Prefer 19(2):232–246

    Article  Google Scholar 

  33. Wu D, Sun D-W (2013) Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: a review—part II: applications. Innov Food Sci Emerg Technol 19:15–28

    Article  Google Scholar 

  34. Egelandsdal B, Christiansen KF, Høst V, Lundby F, Wold JP, Kvaal K (1999) Evaluation of scanning electron microscopy images of a model dressing using image feature extraction techniques and principal component analysis. Scanning 21(5):316–325

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This IGF Project (AiF 17879N) of the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) was supported via AiF (German Federation of Industrial Research Associations) within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economics and Energy (BMWi), based on a resolution of the German Parliament.

Author information

Authors and Affiliations

  1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany

    Felix H. Walz, Monika Gibis, Sabine Koummarasy, Corina L. Reichert, Kurt Herrmann & Jochen Weiss

  2. Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany

    Jörg Hinrichs

Authors
  1. Felix H. Walz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Monika Gibis
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sabine Koummarasy
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Corina L. Reichert
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Kurt Herrmann
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jörg Hinrichs
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jochen Weiss
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jochen Weiss.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Walz, F.H., Gibis, M., Koummarasy, S. et al. Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP. Eur Food Res Technol 244, 663–674 (2018). https://doi.org/10.1007/s00217-017-2985-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-017-2985-0

Keywords

Search

Navigation