The so-called "salama da sugo" is a typical long fermented sausage of Ferrara. The high content of fat (more than 40%), addition of red wine and spices in high quantity, none use of chemical additives are the distinctive features of this kind of meat product. Ripening time usually takes 6-12 months and the sausage is eaten after cooking for 4 h in boiling water. For the first time proximate composition, pH, aw and fatty acids profile have been measured after 30, 60, 90, 120 and 150 days of ripening.
La salama da sugo ferrarese. Parte prima. Aspetti chimici e nutrizionali
NOVELLI, ENRICO;
1999
Abstract
The so-called "salama da sugo" is a typical long fermented sausage of Ferrara. The high content of fat (more than 40%), addition of red wine and spices in high quantity, none use of chemical additives are the distinctive features of this kind of meat product. Ripening time usually takes 6-12 months and the sausage is eaten after cooking for 4 h in boiling water. For the first time proximate composition, pH, aw and fatty acids profile have been measured after 30, 60, 90, 120 and 150 days of ripening.File in questo prodotto:
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