The nonmeat ingredients (NMI) used in the manufacturing of traditional dry-cured sausages (DCS) are red pepper paste, garlic paste, salt, and water. The aim of this study was to evaluate the quality of NMI and pig natural casings, concerning phys-icochemical and microbiological parameters. The NMI used in the two manufacturing units (A and B) were characterized and the microbiological control of salt and water was performed. Unit B NMI were more stable and of better quality, namely garlic paste (aW A-0.946/B-0.842; moisture A-69.28%/B-60.30%). No psychrotrophic mi-croorganisms, molds, or yeasts were detected in both units. Unit B casings are of better quality (aW B-0.745/A-0.939) with significantly less psychrotrophic microor-ganisms (2.02 log cfu/g) and yeasts in unit B (1.9 log cfu/g). Higher microbiological counts were obtained for salt in unit A. This is the first comprehensive study on the quality and safety of NMI, and pig natural casings used in DCS manufacturing.

his work was supported by project PDR2020-1.0.1-FEADER-031373, funded by national funds through Fundação para a Ciência e a Tecnologia (FCT)/MCTES and co-funded through the European Regional Development Fund (ERDF), and by project UIDB/05183/2020 (MED) financed by national funds through FCT.

Peer reviewed