Salames tipo Milano elaborados com fibras de subprodutos da produção de vinho tinto

Abstract

The effects of the addition of wine byproducts flour in different concentrations (1, 2 and 3%) on the production of salami-type Milano were studied. Fermentation and dry-curing processes were followed by physical (weight loss), physico-chemical (pH and water activity) and chemical (acidity, peroxide values, TBARS index and residual nitrite level) analysis. The proximal composition of the finished products was also evaluated. Higher additions of fiber reduced (P<0.05) pH values and increased lactic acid content of the meat mixture during maturation, with consequent increase in weight loss and reduction in the water activity of the products. The presence of fibers did not affected (P>0.05) the residual nitrite levels neither the peroxide values of the product during ripening, but reduced the development of lipid oxidation measured by TBARS values. The presence of fibers increased (P<0.05) ash content, but did not affect (P>0.05) values of moisture, protein and lipids. The presence of dietary fiber and antioxidant compounds in the Syrah fibers allowed the application in processing salamis with technological and nutritional benefits.