Description
Cured sausage aging combines controlled fermentation and drying to develop flavor, lower pH, and reduce water activity, thereby preserving the product.
Technical
During fermentation lactic acid bacteria convert sugars to lactic and acetic acids, lowering pH to ≤5.3 and producing bacteriocins that inhibit pathogens. Nitrite reacts with myoglobin to form nitrosomyoglobin, giving the characteristic red color and further antimicrobial action. Gradual moisture loss under specific temperature‑humidity regimes reduces water activity to ≤0.85, preventing mold growth and lipid oxidation.
Science
Primary Reaction
Fermentation of sugars by lactic acid bacteria producing lactic acid, acetic acid, and bacteriocins, coupled with nitrite reacting with myoglobin to form nitrosomyoglobin
Sensory Profile
Aroma ()