Diapositiva 1

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PRESENTATION OF THE PHASEck DRYING SYSTEM FOR
SALAMI
FRIGO IMPIANTI S.r.l. Via dei Lecci,18 - 06083
BASTIA UMBRA-PG- Rapporteur Carradorini dott.
Gianluca
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• THE PHASEck SYSTEM IS COMPOSED OF
• A DEDICATED DRYING UNIT
• USER SOFTWARE FOR THE UNIT.

The method consists in putting the salami through
rapid cycles of high and low temperatures over
specified lenghts of time inside the specialized
drying unit. The specifically designed software
monitors the cycles of heat for specified amounts
of time.
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MICROBIOLOGICAL EFFECTS
which generate the best fermentation.
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EFFECTS ON THE FINAL PRODUCT
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MICROBIOLOGICAL ASPECTS
First phase
Starting at an initially low temperature during
the drying process of the salami, the heat is
increased until it enables the development and
rapid proliferation of all the bacterial species
which are naturally present in the meat
(especially the micrococci, including
non-hemolytic cluster cocci and mesophilic
lactobacillus) or present in the addition of
selected bacterial species (microbial starters)
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The micrococci and the lactobacillus which are
naturally present, or the presence of strains of
added starters, increase and carry out an
antagonist action against the bacteria which are
present in smaller quantities, such as coliforms,
escherichia coli, and the cluster cocci, which
consequently tend to decrease with each cycle.
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In the second phase, the drastic lowering of the
temperature inhibts the bacterial multiplication,
especially the multiplication of the species
present in small quantities, resulting in a
further decrease in the cells capability of
development.
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Repeated cycles of high and low temperatures
obtaining

• A controlled fermentation which is
• Higienically superior
• Complete in significantly reduced period of time

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In the first phase of the PHASEck process, (2-5
days compared to 10-15 days using traditional
drying methods) there is a more adequate
fermentation process obtaining the best
organoleptic characteristics of the product.
20-30 days
10-15 days
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During this phase, which is a significantly
reduced period of time compared to traditional
drying processes

• the oxygen is consumed, thus inhibiting
• rancidity,

• nitrates and nitrites are reduced, thus
  stabilizing
• the colour and inhibiting the formation of
  Clostrides,

• the fermentable sugars are consumed, decreasing
• the pH levels

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The significantly low pH levels are obtained by
the production of lactic acid from the
fermentation of the sugar, thanks to the
lactobacillus, though they remain within the
higher pH values of standard prepared meat
products, between 5.8 and 6.2 compared to 5.0 and
5.5. These bacterial species produce lactic acid
exclusively, while they do not produce other
acids such as acetic acid, butyric acid or
propionic acid, which not only lower the pH
levels but also can also create unpleasant
flavours, or flavours that are considered
different.
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EFFECTS ON THE NUTRITIONAL QUALITY

• To verify the nutritional quality, a chemical
  analysis was done at the same time on salami
  prepared using the traditional drying method and
  using the PHASEck system, claiming the superior
  quality of the latter.

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• The salami being analyzed was prepared with the
  traditional method of grinding and preparing the
  meat, the addition of sugars (lactose, fructose
  and sucrose) and preservatives (potassium
  nitrate) in the correct amounts, they were
  prepared in natural gut without the use of
  thickeners, and finally placed in a specific
  drying unit provided for the PHASEck method or in
  a traditional one.

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• Both salami were analyzed to determine the fat
  content (Soxlhet), protein content (Kjeldahl),
  the collagen content, the content of free amino
  acids (the presence of free proline and
  ninhydrine test) and glycerine content (Official
  method for oils and fats)

Soxlhet
Kjeldahl
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In sum, the fat and protein content obtained in
the PHASEck salami and that in the traditionally
produced salami are the same.

• The analysis also revealed the following
• A significant presence of free amino acids
• A lower collagen content compared to
  traditionally
• produced salami
• Trace of glycerin.

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This data indicates that the selected microbial
growth, which develops following the cycles of
low and high temperatures, generates increased
protein hydrolysis compared to normal salami, as
indicated by the low collagen , long chain
protein, contained for example in the connective
tissue, which forms peptides at a lower molecular
weight and which are more easily degested.

AMINO ACIDS
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The significant quantity of free amino acids
confirms the presence of the protein hydrolysis
reaction, which is increased to the point that it
results in the destruction of portions of protein
molecules. The increase in protein hydrolysis
could be caused by the proteolytic (protease)
produced by the selected bacterial growth in the
PHASEck method.
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These bacteria, Especially the micrococci, Provoke
a partial triglyceride lipolysis composed of the
fats, freeing single acid fats and glycerin,
which is found in traces only in the salami
prepared using the PHASEck method.
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CONCLUSION

• From a nutritional point of view, therefore, we
  can demonstrate that the drying process carried
  out by the PHASEck system produces salami that
  is
• Microbiologically healthy
• Of higher nutritional quality
• Complete in reduced amounts of time
• Compared to the common drying processes presently
  used (even in ten days), not to mention the
  resulting economic advantages.

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and BON APPETIT !
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