The Game Salami Project
15 October 2019
By Eben van Tonder

Introduction

Our objective is to create legendary food that is typical to Africa, based on both indigenous curing, fermentation and picking technology and that from Europe.

Salami

In this article we consider the use of warthog meat to make salami.  I rely on the work of Van den Hornet (2015).

Acidification

“Modern science pertaining to microbiology has investigated fermentation thoroughly and identified, not only the micro-organisms responsible for the resultant pH drop, but also by-products which assist in both food preservation and flavour development in the dry acidified sausage (Erkkilä, 2001, Zeuthen, 2007, Fadda et al., 2010, Holck et al., 2011). Further to this, identification, isolation and production of specific micro-organisms and combinations of micro-organisms pertaining to sausage fermentation resulted in the vailability of starter cultures (Gilliland, 1985, Hugas & Monfort, 1997, Erkkilä, 2001, Leroy & De Vuyst, 2004, Ammor & Mayo, 2007, Tabanelli et al., 2012, Simion et al., 2014). Much other research into the understanding of fermentation regarding functional ingredients, particularly pertaining to nitrates, salt and fermentable sugars, has been conducted Skjelkvale & Tjaberg, 1974, Honikel, 2008, Hammes, 2012). The availability of starter cultures and a thorough understanding of fermentation has supported the industrial production of fermented dry sausages facilitating reproducibility during manufacturing, thus supporting the notion of a consistent “quality” product (Kröckel, 2013).” (Van den Hornet, 2015)

Industrialisation

“Processing demands cost reduction in the form of ingredients and time. The understanding of fermentation producing lactic acid to decrease the pH spurred on the investigation of acidification by chemical means. Both lactic acid and citric acid have been used as direct acidulants, either singularly or in combination with one another (Desmond & Troy, 2001, Barbut, 2005). An ester, Glucono-delta-lactone (GdL), was developed for the purpose of acidification and is continually being used in large scale processing within South Africa to manufacture dry and semidry acidified sausages (van Tiddens, H., Technical Sales, Deli Spices (Pty) Ltd, personal communication, April 2014). GdL hydrolyses into gluconic acid in the presence of water, resulting is a slightly slower fermentation to that of acids (Leroy & De Vuyst, 2009). Concerns have been raised regarding rapid acidification as the speed of acidification has been associated with denatured proteins resulting in premature drying, insufficient binding and an ultimate crumbly texture (Barbut, 2006).” (Van den Hornet, 2015)

 

References:

Van den Honert, M. P..  2015.  The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi). Stellenbosch University. Van den Honert MSc Final Version (2015)