Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami
- 1 July 1982
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 45 (9), 816-820
- https://doi.org/10.4315/0362-028x-45.9.816
Abstract
Pork from pigs experimentally infected with Trichinella spiralis was used to manufacture Genoa salami. In Experiment I, Genoa salami was formulated to include: (a) in-going sodium chloride of 2.00 or 3.33% based on raw meat weight; (b) either commercial starter culture or no starter culture and held for fermentation at either 35°C (95°F) or 46.1 °C (115°F). Lower water activity (aw) was found (Pw values than did that made with no or 1.67% salt. The salt content and drying time interaction was greatest in salami made with 3.33% salt. The 3.33% salt content also appeared to exert a definite effect on trichina viability.This publication has 2 references indexed in Scilit:
- Multiple Range and Multiple F TestsBiometrics, 1955
- THIS WORMY WORLD1947