Effect of phosphates on technological parameters by dry fermented sausage

Phosphates, spezial trinatriumdiphosphate or natriumtriphosphate and natriumpentaphosphate, can be used in dry fermented sausages. There is an advantage by the use of phosphate in that way that consistency decrease and so the filling of the sausage is more easy and the wear and tear is not high, so for long time repair-costs will decrease. pH-value frequently are higher in the sausages with phosphate and so the ripening time goes slower. But after 4 weeks there will be the same firmness of the sausage as you can see by the control sample. In colour there is no difference. Weight loss is little higher by phosphates example. TBARS-values are lower by the sausages for storage for a long time with phosphate than the control. In the view of sensory analysis the storage time should not be longer than one year, because the flavour decrease rapidly.