Example of Starter and Conservers use

Salami test: These products improve its conservation and quality.


Test of the salami elaboration:

Layout of the manufacture process of the salami is:

Technological basis on which the process is based, is the following one:
With high temperatures and humidities in the first stages is obtained an optimum increase of the bacteriums and, in consequence, the rest of the PH is produced and the fixing of the desired colour.
In this way, the product begins to decrease “chemically” (PH approaches to the isoelectric point and the water retention is minimum).
Reducing the humidity gradually is avoided the superficial crust.
When lowest values of temperature and humidity are reached, it is obtained an increase of the decrease product.
Product information

The culture has selected species of Pediocus Pentosaceus, Staphylococcus Carnosus and Micrococcu Varians. It is recommended for the elaboration of all king of processed cold meats, fermenting in which it is required:

  • Acidification of the mean
  • Stabilization of the colour
  • Improvement of the scent

Presentation

Starter is commercialized in thermosealed plastic pots of frozen liquids.

Content of the ferment

Each pot has 100 millilitres of starter and the minimum concentration is of 5.7 x 10/9 (ten ninth) viable bacteriums per millilitre.

Application

The recommended conditions of application are: defrost the content, dissolve in 500 cc of cold water and uniformly add on 200 Kgs. of paste in the Cutter together with spices, sugar and other ingredients.

Conservation

Thermosealed pots keep its activity during six months to –18 ºC. It is recommended to avoid freezing once defrost.

Technical specifications

Bacteriums with acidificating power.
Its specific actions allow:

A production of lactic acid from sugars.
An acidification directed by the massive contribution of lactic bacteriums that inhibit the development of the undesirable germs and prevent in this way production accidents.
A ripening control
A better fixing of hydrogen oxide on the mioglobin, which causes a better coloration and prevents the formation of nitrousmines.
A destruction of the peroxides by production of a pseudocatalas.
Bacteriums with coloring and scenting power.
Its specific actions allow:

A stabilization of the obtained colour by reduction of nitrates in nitrites and fixing of nitrogen oxide on the mioglobin with formation of a red complex discolouring.
Improvement of the scent and texture by means of two types of enzyme action: lipolitic and proteolitic. Fatty acids as well as free aminoacid create others molecules responsible for scent and flavour.
A destruction of peroxides which are responsible for coloration defects and rancid flavours by production of the catalasa enzyme.