Soprèssa Vicentina (SV) PDO is a fermented raw salami. The annual certificated production is about 150.000 kg, produced by 9 plants located in the territory of Vicenza (North-East Italy; 2.723 km2), a province of Veneto region. SV is a big size sausage: the diameter varies from 7-8 to 10-12 cm while the weight is ranging from 800 g to over 7 kg at the selling time. SV is manufactured using lean meat (ham, shoulder, loin, neck, belly) and backfat from Large White, Landrace and Duroc breeds (up to 150 kg hot carcass weight) and other ingredients as spices, sugar and nitrate/nitrite. Ripening time varies according to the weight of the product: from 60 days (1-1.5 kg at stuffing) to 120 days (3.5 – 8 kg at stuffing). Some characteristics of SV at 90 days of seasoning were studied. Among them proximate composition, pH, water activity, salt content, acidity value and proteolysis index. The content of fat and protein in the ripened product varied according to the extent of weight loss. The reduction of water activity was mainly due to water loss and salt addition. Microbial fermentation affected pH and the lipolytic and proteolytic processes.
COMPOSITION AND RIPENING TRAITS OF SOPRESSA VICENTINA PDO
BALZAN, STEFANIA;MAGRO, LUCIANO;TENTI, SANDRO;NOVELLI, ENRICO
2010
Abstract
Soprèssa Vicentina (SV) PDO is a fermented raw salami. The annual certificated production is about 150.000 kg, produced by 9 plants located in the territory of Vicenza (North-East Italy; 2.723 km2), a province of Veneto region. SV is a big size sausage: the diameter varies from 7-8 to 10-12 cm while the weight is ranging from 800 g to over 7 kg at the selling time. SV is manufactured using lean meat (ham, shoulder, loin, neck, belly) and backfat from Large White, Landrace and Duroc breeds (up to 150 kg hot carcass weight) and other ingredients as spices, sugar and nitrate/nitrite. Ripening time varies according to the weight of the product: from 60 days (1-1.5 kg at stuffing) to 120 days (3.5 – 8 kg at stuffing). Some characteristics of SV at 90 days of seasoning were studied. Among them proximate composition, pH, water activity, salt content, acidity value and proteolysis index. The content of fat and protein in the ripened product varied according to the extent of weight loss. The reduction of water activity was mainly due to water loss and salt addition. Microbial fermentation affected pH and the lipolytic and proteolytic processes.Pubblicazioni consigliate
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