The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of <i>Salmonella</i>

The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of <i>Salmonella</i>

Water activity (aw) is the main hurdle for microbial control in dry-cured sausages. The aw can be influenced by drying or adding electrolytes or humectants. Dry-cured meat products are partially dried, which, together with added salt, results in safe aw values. Currently, there is a trend to reduce...

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Bibliographic Details
Main Authors: Luis Patarata, Liliana Fernandes, José António Silva, Maria João Fraqueza
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
water activity
aw
dry-cured sausages
<i>chouriço</i>
salt
phosphates
Online Access:https://www.mdpi.com/2304-8158/11/3/444

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