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Quick-Dry-Slice technology

Quick-Dry-Slice technology Comaposada J., Arnau J., Garriga M., Xargayó M., Corominas M., Gou P., Lagares J. and Monfort J. M. (2008) Verfahren unterst ü tzt t rendorientierte Formate . Schnelltrocknung gereifter Rohpökelwaren – Technologie Quick Dry Slice (QDS) Flw . 10:34-38.

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Quick-Dry-Slice technology

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  1. Quick-Dry-Slice technology Comaposada J., Arnau J., Garriga M., Xargayó M., Corominas M., Gou P., Lagares J. and Monfort J. M. (2008) Verfahren unterstützt trendorientierte Formate. Schnelltrocknung gereifter Rohpökelwaren – Technologie Quick Dry Slice (QDS) Flw. 10:34-38 Leonardo da Vinci

  2. Quick-Dry-Slice technology Important details: • drying and ripening time drastically reduced (from 38 to < 1day) • pH-drop is similar • Weight loss similar • aw reduction similar • Sensory properties similar • Reduction of undesired microbes similar as with traditional products

  3. Figure 1 Time necessary for final product with control and experimental (QDS) technology in case of 80 mm calibre Meat batter Sausage production 48 h ripening 48 h 24 h freezing Traditional technology 4-7 weeks slicing slicing drying 30 min QDS technology MAP or vacuum packaging

  4. Table 1 Change of weight and pH-value with control and QDS sausageno difference in aw

  5. Table 2 Staphylococcus aureus count (log CFU/g) in Salchichon QDS product are microbiologically stable

  6. Table 3 Sulphite reducing Clostridia (log CFU/g) in SalchichónSimilar results with both technologies

  7. Table 4. E. coli counts (log CFU/g) in SalchichónNo differences in E. coli counts after storage

  8. Table 5 Comparison of sensory properties of sliced Salchicón, control and experimental drying technologyQDS products mildly acidic

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