Quality and identity of fermented salami-type sausages produced in the baixo Vale of Rio do Peixe, Santa Catarina - Brazil

Abstract

The concern about food quality and with the number of frauds connected to it is growing. Because of this concern and of the idea that industrially processed foods are dangerous to human health, the search for craft-made foods has been an incentive to small agro-industries which have higher operating condition for this type of manufacturing. It is noteworthy that the production of fermented salami-type sausage is traditional in Vale do Rio do Peixe (SC), and has always been present since the beginning of its colonization. The objective of this study was to evaluate the physical-sensorial, physical-chemical and microbiological characteristics of salami-type sausage produced by small and medium agro-industries of the lower Vale, analysing their standard of identity and compliance with legislation. Thirty samples from six different establishments were analysed and the observance of physical and sensory characteristics that were considered typical of colonial products was observed. It was concluded that there is a local trend in the marketing and consumption of these products with higher water activity, that the protein content is higher and the fat content is lower than those set by legislation standards, and that although the water activity of these products is greater than the one fixed by legislation standards, the microbiological quality is satisfactory.