# Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
###### Abstract  
The fermentation process is a crucial stage in the production of salami-type sausages. However, the traditional (\"warm\") method does not yield optimal results. Hence, this study evaluated the impact of fermentation technology and storage time on the quality attributes of salami-type pork sausages. \"Warm\"-fermented (WF) and \"cold\"-fermented (CF) sausages were produced using appropriate starter cultures. Following ripening, the products were stored for 63 days under cooling conditions. The evaluations encompassed microbiological and physicochemical characteristics (pH, a\({}_{w}\), color), basic chemical composition (NIR spectroscopy), the degree of fat hydrolysis (acid value) and oxidation (TBARS index), textural properties (TPA, shear/penetration test), and sensory (hedonic) attributes. In both sausages, mesophilic aerobes and lactic acid bacteria were the dominant microflora immediately after ripening. While the chemical composition of the salami remained constant during storage, there was a slight color change. WF sausages exhibited a significantly higher acid value and TBARS index than CF sausages. Over time, the internal structure of WF sausages became more porous, deteriorating the texture. In addition, CF sausages showed better sensory characteristics. In conclusion, using \"cold\" fermentation enhanced the quality and durability of salami-type sausages. This approach shows promise for industrial-scale production and aligns with consumer preferences. f +
Footnote †: journal: Medical  
cultures are used and undergo the smoking process, while Mediterranean technology relies on the natural microflora present in the raw materials [15; 16; 17]. The composition of starter cultures varies depending on the product they will be used for and what tasks they fulfill. These microorganisms are assessed for their ability to grow and produce lactic acid at specific temperatures, to tolerate low pH levels and high salt concentrations (nitrites and NaCl), and perform enzymatic and antagonistic activity. There are two groups of starter cultures. The first group is acidifying bacteria, which includes the family of LAB, such as _Lactobacillus_, _Lactococcus_, and _Pediococcus_. The primary role of LAB is to acidify the environment to inhibit microbiological spoilage and ensure the safety of food products. Specific, LAB have the capability to produce various bacterioxins, thereby exhibiting a high degree of competitiveness against Gram-positive pathogens, including _Listeria monocytogenes_, _Staphylococcus aureus_, and _Bacillus cereus_. The second group includes coagul-negative coccci (CNC), such as the _Staphylococcus_, _Kocuria_, and _Microococcus_ strains [18; 19]. In turn, CNC's typical function is to stabilize the specific red color of the meat product by reducing nitrates (V) to nitrates (III), thus facilitating the formation of nitrosomyoglobin [20; 21]. However, despite the variances, both groups mentioned above impact the texture and sensory profile of the fermented meat products. This impact arises from their metabolic activity, encompassing fermentative, proteolytic, or lipolytic processes [2; 3; 18; 19]. While LAB and CNC are recognized for their properties, the effects of individual bacterial strains may vary depending on the composition of the recipe or the processing conditions of the raw materials and semi-finished meat products. Consequently, starter cultures are combined into mixed preparations to optimize their effects for specific applications in meat processing [1; 7; 11; 22; 23]. The fermentation processes of salami sausages have been extensively studied, but there is a need for more information on sausages fermented at low temperatures. It is believed that lower temperatures can slow down the growth of pathogens, but they can also slow down the drop in pH, which, in turn, has the opposite effect. Therefore, a competitive LAB is necessary.