Influence of different drying rates on mass transport of efflorescence-causing substances in thin caliber salamis during refrigerated storage in N2/CO2 MAP

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The formation of efflorescences on the surface of dry-fermented sausages has been an issue for meat product manufacturer for several decades. This study focused on inhibiting the efflorescence formation in thin salami (caliber 20 mm) by varying drying conditions. Three different drying rates (fast, normal, and slow) were used to achieve a weight loss of 42% and the amount of efflorescences as well as the chemical composition (moisture, lactate, creatine, sodium, potassium, calcium, and magnesium contents) along the sausage diameter were measured during 8 weeks of storage under modified atmosphere packaging (20% CO2 and 80% N2). Results revealed that the different drying rates significantly changed the distribution of moisture, lactate, and creatine along the sausage diameter. Furthermore, magnesium, lactate, and creatine were identified as the main substances causing efflorescence formation. The magnesium content on the surface directly after drying showed no significant differences between the drying rates. During storage, the magnesium content on the surface of the sausages produced by fast, normal, and slow drying doubled independent on drying rate. All sausages produced by fast, normal, and slow drying showed a large amount of efflorescences after 8 weeks of storage. It can, therefore, be concluded that efflorescence formation in thin salamis may not be prevented by varying the drying conditions.