The influence of temperature on some parameters for dry sausage during ripening

There are several processing parameters which are important for the production of good quality dry sausage. One of these is ripening temperature. In this study ripening temperatures of 15, 20, 25 and 30°C for zervelat sausage in 60 mm calibre casings, and using starter culture, were compared by measurement of pH, firmness, water activity, water content and weight loss during a 28-day period. The results of the study showed that temperature of ripening directly influences the rate of development of firmness and pH fall in the dry sausage. The velocity of ripening increased with ripening temperature so that a 5 Celsius degree increase in temperature approximately doubled the rate. The firmness increased as the pH dropped below 5·4. Water activity decreased continuously, the rate increasing as the ripening temperature was increased. Water content behaved similarly. At the lowest ripening temperature (15°C) the pH did not drop below 5·2. Higher ripening temperatures resulted in a slightly higher ultimate firmness of the dry sausage.