Phosphate blends change the salami ripening process

Abstract This study evaluated the effects of three phosphate blends on the ripening process of dry fermented sausages (salami) in comparison with a phosphate-free control by assessing physicochemical, microbiological, and sensory characteristics. The alkaline phosphate blends (BRS450 and BRS460) were more effective in accelerating ripening by three days compared with the control, as indicated by greater weight loss and lower moisture content and water activity; however, the reduction in pH occurred more slowly. These formulations also resulted in sausages with higher hardness due to the lower final moisture content, similar levels of lipid oxidation, and reduced mesophilic bacteria counts. The samples exhibited satisfactory sensory acceptance (scores > 7) for color, appearance, aroma, flavor, and texture. Overall, the results indicate that phosphate blends represent an effective technological strategy to accelerate salami ripening without impairing product quality, contributing to shorter processing times and potential economic benefits.