Brevetti Apulia Research Gate

METHOD FOR PRODUCING SALAMIS AND SAUSAGES WITH LOW ANIMAL FAT CONTENT AND RELEVANT SALAMIS AND SAUSAGES

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Abstract

A method for producing salamis and sausages, in particular with low animal fat content replaced by extra-virgin olive oil. A method for withholding oil in a meaty paste wherein pork fat is replaced by whey proteins or by sandwich loaves soaked with oil is herein presented. Examples of formulations of sausages made using said method are presented. Qualitative and quantitative characteristics do not show relevant differences with respect to traditional salamis, even from a sensory point of view.