The impact of water activity on storage stability of a newly reformulated salami: A pilot scale study

Abstract

Two formulations of salami were obtained: a conventional salami (50 % beef, 20 % pork and 30 % animal fat, w/w) and a reformulated one (50 % beef, 20 % pork and 30 % a mixture of olive and palm oil-2.5:1, w/ w). Storage studies were performed by accelerated shelf life testing at 20°C and different relative humidity, in comparison with 4 and 8°C after 22 days of storage. Halsey model was the best one to describe the desorption isotherms. The products stability was evaluated by TBA (thiobarbituric acid) index and colour changes. TBA increased with the increase of the environment relative humidity at 4 and 8°C. Modified Weibull model described the changes in colour as a function of TBA and water activity. Bound water characteristics have markedly changed at 20°C for both products. The results of this work can be used as reference in defining reformulated salami minimal durability.