Artisanal manufactured sausage "salsiccia sotto sugna", produced according to traditional receipts, has been analysed in some areas of Basilicata region. During sausages making and ripening they have been drawn samples. For some products the microbiological analysis showed the potentiality for the selection of lactic acid bacteria and micrococci starters in order to improve the product (avoiding defects in consistence and flavour but keeping its tradition and tipicity). The study of the techniques used and the sensorial evaluation allowed to say that the production technique "a punta di coltello" and drying and ripening for three weeks at 12 degrees-15 degrees C and RU 75% are the best conditions to obtain "saisiccia sotto sugna" of excellent quality.
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