E. coli O157:H7 has been found to survive in dry sausages and cause disease. Isothiocyanates have been studied for their capacity to eliminate pathogens from foods and are attractive from the consumer perspective because of their natural origin. There is a need to better understand how isothiocyanates kill microorganisms and their behaviour in food matrices. It was found that glutathione and cysteine naturally present in meat can react with AIT, forming a conjugate with no or low bactericidal activity against an E. coli O157:H7. In addition, AIT presented higher anti-E. coli activity at lower pH values; therefore, it should be more efficient in acid foods. AIT was also found to inhibit the activity of thioredoxin reductase and acetate kinase; hence, enzymatic inhibition may represent a way in which AIT kills E. coli O157:H7. Mustard powder is used as a spice (active myrosinase) and/or binder (inactive myrosinase) in meat products. Both of these powders killed E. coli O157:H7 in dry fermented sausage. This was not expected since the powder lacking myrosinase is not able to produce isothiocyanates. Starter cultures and E. coli were found to consume significant amounts of glucosinolates. Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M (higher myrosinase-like activity) were compared against P. pentosaceus UM 116P + S. carnosus UM 109M for their ability in reducing E. coli viability in dry sausage. Sausage batches containing powders of hot mustard, cold mustard, autoclaved mustard and no powder were prepared. Both pairs of starters yielded similar results. Reduction >5 log CFU/g of E. coli O157:H7 occurred after 31 d for hot powder and 38 d for cold powder; there was no reduction in the control. E. coli O157:H7 itself has greater effect on glucosinolate degradation than either pair of starters, which may be more important in determining its survival. Autoclaved powder caused >5 log CFU/g reduction after 18 d. This may be the result of synergistic/additive interaction among E. coli O157:H7 myrosinase-like activity, the presence of newly formed/released antimicrobials in the autoclaved powder and the multiple hurdles present in the dry sausage. Autoclaved mustard powder has potential as a novel food ingredient for the meat industry.

Yellow and oriental mustards deodorized by a laboratory autoclave method have been shown to reduce the number of E. coli O157:H7 greater than the mandatory 5 log CFU/g during sausage manufacture. However, E. coli O157:H7 was inconsistently controlled by different deodorized mustards. The antimicrobial action of mustard results from the conversion of naturally present glucosinolates into inhibitory isothiocyanates by plant myrosinase in untreated hot mustard and by bacterial myrosinase-like activity when present in thermally-treated (deodorized) mustard. Variable results with deodorized mustards suggested that plant myrosinase might not have been completely inactivated during laboratory thermal treatment using the autoclave. Results obtained showed that when a 2 cm thick layer of mustard was used during autoclave treatment, plant myrosinase activity periodically remained. However, the completely deodorized mustard failed to reduce bacterial viability as effectively as yellow mustard containing residual or slight amount of myrosinase. As a result, a small amount of myrosinase activity was highly likely contribute to the overall antimicrobial activity of deodorized mustard against E. coli O157:H7 in dry sausage.

E. coli O157:H7 has been found to survive in dry sausages and cause disease. Isothiocyanates have been studied for their capacity to eliminate pathogens from foods and are attractive from the consumer perspective because of their natural origin. There is a need to better understand how isothiocyanates kill microorganisms and their behaviour in food matrices. It was found that glutathione and cysteine naturally present in meat can react with AIT, forming a conjugate with no or low bactericidal activity against an E. coli O157:H7. In addition, AIT presented higher anti-E. coli activity at lower pH values; therefore, it should be more efficient in acid foods. AIT was also found to inhibit the activity of thioredoxin reductase and acetate kinase; hence, enzymatic inhibition may represent a way in which AIT kills E. coli O157:H7. Mustard powder is used as a spice (active myrosinase) and/or binder (inactive myrosinase) in meat products. Both of these powders killed E. coli O157:H7 in dry fermented sausage. This was not expected since the powder lacking myrosinase is not able to produce isothiocyanates. Starter cultures and E. coli were found to consume significant amounts of glucosinolates. Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M (higher myrosinase-like activity) were compared against P. pentosaceus UM 116P + S. carnosus UM 109M for their ability in reducing E. coli viability in dry sausage. Sausage batches containing powders of hot mustard, cold mustard, autoclaved mustard and no powder were prepared. Both pairs of starters yielded similar results. Reduction >5 log CFU/g of E. coli O157:H7 occurred after 31 d for hot powder and 38 d for cold powder; there was no reduction in the control. E. coli O157:H7 itself has greater effect on glucosinolate degradation than either pair of starters, which may be more important in determining its survival. Autoclaved powder caused >5 log CFU/g reduction after 18 d. This may be the result of synergistic/additive interaction among E. coli O157:H7 myrosinase-like activity, the presence of newly formed/released antimicrobials in the autoclaved powder and the multiple hurdles present in the dry sausage. Autoclaved mustard powder has potential as a novel food ingredient for the meat industry.

This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage, evaluating its influence in the microbiological, physico-chemical and sensorial characteristics. For comparative effects, were elaborated treatments without addition of starter culture and with addition of a commercial culture. In the second experiment, dry fermented sausages had been elaborated with 0.5% and 1% of hydroalcoholic extract of marcela and without extract, considered as control. The parameters of pH, water activity, colour and weight loss were evaluated during the manufacture of the dry fermented sausages. During the storage the TBARS values were determined and verified the sensorial acceptance. The microorganism Lactobacillus plantarum had a maximum growth of 9.82 Log UFC.mL-1, after 30 hours of fermentation and it presented 90.05% of survival to the lyophilization. The dry fermented sausages elaborated with the starter culture produced had presented a decrease on pH significantly faster and a lower water activity than the others treatments. Moreover, the microorganism Lactobacillus plantarum improved significantly the flavor of the dry fermented sausages. The marcela extract addition decreased (p<0.05) the TBARS values during the storage of the dry fermented sausages, compared with the control. The treatment with 1% of marcela extract showed a bigger lipid stability than that with 0.5%, however it presented a reduction (p<0.05) in the sensorial acceptance. The two marcela extract levels had not influenced the parameters of pH, water activity, colour and weight loss. Therefore, this study indicated that the pork plasma culture medium is an alternative in the commercial production of lactic acid bacteria and that the starter culture produced provided a dry fermented sausage with greater microbiological security and better sensorial acceptance. The hydroalcoholic extract of marcela decreased the lipid oxidation and the concentration of 0.5% did not modify the sensorial characteristics, being able, therefore, to be used in the elaboration of safer dry fermented sausages to the consumers. / Este trabalho teve por objetivo produzir e aplicar em salame uma cultura starter ácido láctica utilizando um meio de cultura de plasma suíno e avaliar o efeito de dois níveis (0,5% e 1%) de extrato hidro-alcoólico de marcela (Achyrocline satureioides) na segurança e qualidade de salames. No primeiro experimento, o microrganismo Lactobacillus plantarum foi fermentado em um meio de cultura de plasma suíno, com controle de pH, durante 36 horas, sob agitação contínua a 100 rpm e temperatura de 37 (± 0,1ºC). Após entrar na fase estacionária a cultura foi liofilizada e aplicada em salame, avaliando sua influência nas características microbiológicas, físico-químicas e sensoriais. Para efeitos comparativos, foram elaborados tratamentos sem adição de cultura starter e com adição de uma cultura comercial. No segundo experimento, salames foram elaborados com 0,5% e 1% de extrato hidro-alcoólico de marcela e sem extrato, considerados como controle. Os parâmetros de pH, atividade de água, cor e perda de peso foram avaliados durante a fabricação dos salames. Durante o armazenamento os valores de TBARS foram determinados e foi verificada a aceitação sensorial. O microrganismo Lactobacillus plantarum teve um crescimento máximo de 9,82 Log UFC.mL-1, após 30 horas de fermentação e apresentou 90,05% de sobrevivência a liofilização. Os salames elaborados com a cultura starter produzida apresentaram uma queda de pH significativamente mais rápida e uma menor atividade de água que os demais tratamentos. Além disso, o microrganismo Lactobacillus plantarum significativamente melhorou o sabor dos salames. A adição de extrato de marcela diminuiu (p<0,05) os valores de TBARS durante o armazenamento dos salames, comparado ao controle. O tratamento com 1% de extrato de marcela mostrou uma maior estabilidade lipídica do que aquele com 0,5%, porém apresentou uma diminuição (p<0,05) na aceitação sensorial. Os dois níveis de extrato de marcela não influenciaram significativamente os parâmetros de pH, atividade de água, cor e perda de peso. Portanto, este estudo indicou que o meio de cultura de plasma suíno é uma alternativa na produção comercial de bactérias ácido lácticas e que a cultura starter produzida proporcionou salames de maior segurança microbiológica e melhor aceitação sensorial. O extrato hidro-alcoólico de marcela diminuiu a oxidação lipídica e a concentração de 0,5% não alterou as características sensoriais, podendo, portanto, ser utilizada na elaboração de salames mais seguros aos consumidores.

The excessive intake of sodium is related to hypertension and consequently to an increased risk of cardiovascular diseases. The consumption of sodium exceeds the nutritional recommendations in most industrialized countries. Sodium chloride is the main source of sodium in the diet. In developed countries, meat products are one of the major sources of sodium in the form of sodium chloride. This study was aimed at producing a Hamburg-type dry fermented sausage with low sodium levels, but keeping the traditional characteristics appreciated in this product. For this purpose, we evaluated potassium chloride and magnesium chloride as partial substitutes for sodium chloride (45, 50 and 55% substitution on mass basis). The pH, temperature, weight loss, lactic acid bacteria counts, aerobic mesophilic bacteria counts, Salmonella, total and fecal coliforms were assessed during and after the production of dry fermented sausages. At the end of the production the sausages were also submitted to proximate composition, mineral, water activity, objective color and sensory analyses. Results indicate that the replacement of 45 to 55% NaCl with KCl or MgCl2 yields Hamburg-type dry fermented sausages that have physico-chemical and microbiological characteristics suitable for trading. These products were within the Brazilian legal limits for moisture, protein, fat, water activity, coliforms and Salmonella. Among the formulations developed, the highest moisture was found in MgCl2-containing sausages, which also had the lowest contents of ash and chloride. Water activity was lower in the sausages with KCl. Although the replacement of 45% NaCl with KCl or MgCl2 have improved the sensory characteristics of Hamburg-type dry fermented sausage, the replacement of 50% NaCl with KCl and 55% NaCl with MgCl2 also appear to be viable, since they yielded products with sensory acceptability similar to that of control. / A ingestão excessiva de sódio está sendo relacionada com hipertensão e conseqüentemente com o aumento do risco de doenças cardiovasculares. O consumo de sódio excede a recomendação nutricional na maioria dos países industrializados. A principal fonte de sódio na dieta é o cloreto de sódio. Em países industrializados, os produtos cárneos são uma das principais fontes de sódio na forma de cloreto de sódio. Com o objetivo de produzir um salame tipo hamburguês com diminuição dos riscos associados ao sódio, mantendo as características já tradicionalmente apreciadas neste produto, no presente estudo avaliou-se a substituição do cloreto de sódio, em diferentes níveis (45, 50 e 55%), por cloreto de potássio e por cloreto de magnésio. Foram avaliados os parâmetros de pH, temperatura, perda de peso, contagens de bactérias ácido láticas, microrganismos mesófilos aeróbios, Salmonella, coliformes fecais e coliformes totais durante a fabricação e ao final da produção dos salames. Ao final da produção dos salames foram avaliados ainda a composição centesimal, minerais, atividade de água, cor objetiva e características sensorais. Os resultados do presente estudo indicam que a substituição de 45 a 55% do NaCl de salame tipo hamburguês por KCl ou MgCl2 (em base de massa) resulta em produtos com características físico-químicas e microbiológicas adequadas para a comercialização, permanecendo dentro dos padrões legais do Brasil para teores de umidade, proteína, gordura, atividade de água, contagens de coliformes e ausência de Salmonella. Dentre as formulações avaliadas, maior umidade foi encontrada naquelas contendo MgCl2, que também apresentaram menores valores de cinzas e cloretos. Quanto aos valores de atividade de água, estes foram menores nas formulações com KCl. Ainda que as substituições de 45% do NaCl por KCl ou MgCl2 tenham melhorado as características sensoriais do salame tipo hamburguês, as substituições de 50% do NaCl por KCl e de 55% do NaCl por MgCl2 também parecem ser viáveis, uma vez que resultaram em produtos com aceitação sensorial semelhante a do controle.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The aim of this study was to encapsulate probiotic microorganisms, evaluating their resistance against harsh environments and the use in dry fermented sausages. L. plantarum ATCC 8041 and E. faecium ATCC 700221 were encapsulate in alginate beads in association with inulin, milk powder and trehalose through extrusion technique and submitted to stressful environments such as high temperatures, high concentrations of sodium chloride and sodium nitrite and refrigerated storage period. Subsequently, L. plantarum was added to dry fermented sausages as free cells or encapsulated using extrusion, emulsion and double emulsion techniques. Encapsulation was effective to protect probiotics against stress treatments, mainly 70 ºC temperature and high concentrations of sodium chloride and sodium nitrite. Furthermore, encapsulated probiotics kept their viability throughout 70 days of refrigerated storage. In addition, the use of encapsulated L. plantarum did not change physico-chemical properties of dry fermented sausage during processing and storage. However, the extrusion technique seems to be more effective to keep higher counts of L. plantarum in dry fermented sausages during processing and storage. The addition of L. plantarum encapsulated in emulsion and double emulsion increased lipid oxidation in dry fermented sausages. Furtermore, in sensory analysis, dry fermented sausages containing L. plantarum encapsulated in emulsion had lower scores than control treatment in flavor, hardness, texture and overall acceptance attributes. / Este trabalho teve por objetivo encapsular microrganismos probióticos, avaliar sua resistência frente à condições adversas de processamento e estudar a aplicação em embutido cárneo fermentado. Para isso o L. plantarum ATCC 8041 e E. faecium ATCC 700221 foram encapsulados através da técnica de extrusão usando alginato de sódio juntamente com inulina, leite em pó e trealose como materiais de cápsula e submetidos à condições adversas de processamento como altas temperaturas, altas concentrações de cloreto de sódio e nitrito de sódio e armazenamento sob refrigeração. Posteriormente, o L. plantarum foi adicionado na forma livre e encapsulado através das técnicas de extrusão, emulsão simples e emulsão dupla em embutido fermentado e avaliado durante seu processamento e armazenamento. Observou-se que a encapsulação foi eficaz na proteção dos probióticos às condições adversas, especialmente quando submetidos à temperatura de 70 ºC e altas concentrações de cloreto e nitrito de sódio. Os probióticos encapsulados se mantiveram em níveis adequados durante os 70 dias de armazenamento sob refrigeração. Ainda, a adição de L. plantarum encapsulado por diferentes técnicas não alterou as características físico-químicas do embutido fermentado durante seu processamento e armazenamento. No entanto, a encapsulação através da técnica de extrusão se mostrou mais viável em manter as contagens de L. plantarum em níveis mais elevados no produto durante o processamento e armazenamento. A adição de L. plantarum encapsulado em emulsão simples e emulsão dupla aumentou a oxidação lipídica dos embutidos fermentados. Ainda, na análise sensorial, os produtos contendo L. plantarum encapsulado em emulsão simples apresentaram notas inferiores ao controle nos quesitos sabor, dureza, textura e aceitação geral.

En el dise��o de embutidos crudos curados enriquecidos en fibra alimentaria, es esencial la obtenci��n de ingredientes funcionales de elevada calidad, que puedan ser incorporados en la formulaci��n del embutido generando las menores modificaciones de las caracter��sticas f��sico-qu��micas y sensoriales del alimento. El principal objetivo de este trabajo consisti�� en optimizar la formulaci��n de un embutido crudo curado enriquecido en un concentrado de fibra alimentaria de zanahoria. La formulaci��n ��ptima debe proporcionar el contenido m��ximo de fibra alimentaria y producir los m��nimos cambios de calidad respecto al producto tradicional. Se ha propuesto una metodolog��a para optimizar ambos, la obtenci��n de un concentrado de fibra alimentaria de alta calidad y tambi��n la formulaci��n de un embutido crudo curado (sobrasada) enriquecido en fibra alimentaria. En primer lugar, se ha desarrollado un procedimiento que consiste en la modelizaci��n, simulaci��n y optimizaci��n del proceso de secado convectivo de zanahoria. El procedimiento de optimizaci��n no solo se refiere a la transferencia de materia, sino tambi��n se incluyen los criterios relacionados con los atributos de calidad del producto final. Una vez obtenido el ingrediente funcional de calidad, fue incorporado en la formulaci��n de la sobrasada. La cantidad ��ptima de concentrado de fibra alimentaria de zanahoria necesaria para obtener un embutido enriquecido de calidad se estim�� mediante el an��lisis de los efectos de la adici��n de fibra alimentaria de zanahoria en el proceso de maduraci��n-secado de sobrasada. / To design dry fermented sausages enriched in dietary fibre, it is essential to obtain high quality functional ingredients, which can be incorporated into sausage formulation with minor modifications of the physico-chemical and sensory properties of food. The main objective of this study was to optimize the formulation of a dry fermented sausage enriched with a dietary fibre concentrate from carrot. The optimal formulation should provide maximum dietary fibre content and produce minimal quality changes from the traditional product. A methodology has been proposed to optimize both the acquisition of a high quality fibre concentrate and also for the formulation of a dry fermented sausage (sobrassada) enriched in dietary fibre. First, a procedure comprised of mathematical modelling, simulation and optimization of the convective carrot drying process was developed. The optimization procedure was not only concerned with mass transfer but also included criteria related to quality attributes of the final product. Once the high quality functional ingredient was obtained, it was incorporated into the sobrassada formulation. The optimal amount of carrot dietary fibre concentrate necessary to obtain a high quality enriched sausage was estimated by analysing the effects of carrot dietary fibre addition to the ripening-drying process of sobrassada. / En el disseny d'embotits crus curats enriquits en fibra aliment��ria, ��s essencial l'obtenci�� d'ingredients funcionals d'elevada qualitat que puguin ser incorporats en la formulaci�� de l'embotit generant les menors modificacions de les caracter��stiques fisicoqu��miques i sensorials de l'aliment. El principal objectiu d'aquest treball va consistir a optimitzar la formulaci�� d'un embotit cru curat enriquit en un concentrat de fibra aliment��ria de pastanaga. La formulaci�� ��ptima ha de proporcionar el contingut m��xim de fibra aliment��ria i produir la menor quantitat possible de canvis qualitatius respecte al producte tradicional. S'ha proposat una metodologia per optimitzar ambd��s aspectes esmentats, l'obtenci�� d'un concentrat de fibra aliment��ria d'alta qualitat i tamb�� la formulaci�� d'un embotit cru curat (sobrassada) enriquit en fibra aliment��ria. En primer lloc, s'ha desenvolupat un procediment que consisteix en la modelitzaci��, simulaci�� i optimitzaci�� del proc��s d'assecatge convectiu de pastanaga. El procediment d'optimitzaci�� no nom��s fa refer��ncia a la transfer��ncia de mat��ria, sin�� que tamb�� inclou els criteris relacionats amb els atributs de qualitat del producte final. Una vegada obtingut l'ingredient funcional de qualitat, va ser incorporat en la formulaci�� de la sobrassada. La quantitat ��ptima de concentrat de fibra aliment��ria de pastanaga necess��ria per obtenir un embotit enriquit de qualitat es va estimar mitjan��ant l'an��lisi dels efectes de l'addici�� de fibra aliment��ria de pastanaga en el proc��s de maduraci��/assecat de sobrassada.

Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel et de matière grasse dans les aliments, et donc dans les charcuteries. Lors de la fabrication des saucissons secs, une diminution combinée des taux de sel et de matière grasse animale peut se traduire par des problèmes de stabilité microbiologique, des défauts d’arôme et de texture dus à des modifications physicochimiques et biochimiques. Dans ce contexte, les objectifs de cette thèse étaient : (1) d’étudier l’impact d’une réduction directe des teneurs en sel et en matière grasse animale sur les évolutions physicochimiques et biochimiques au sein des produits, (2) d’identifier les composés aromatiques responsables de l’arôme du saucisson sec, ainsi que leurs origines, (3) de développer de nouvelles formulations de saucissons secs à teneurs réduites en sodium et en acides gras saturés, et (4) d’étudier les transferts d’eau et sel et de développer une isotherme de sorption spécifique pour le saucisson sec. L’étude de l’effet d’une réduction directe combinée a mis en évidence la difficulté de fabriquer des saucissons secs à teneurs réduites en sel et en matière grasse animale, sans modifier les évolutions physicochimiques et biochimiques. Une identification des composés volatils odorants de saucissons secs de haut de gamme a permis de montrer que l’aromatisation par l’ail et le poivre noir pouvait être un levier technologique permettant d’améliorer la qualité aromatique des saucissons secs allégés en sel et en matière grasse animale. L’impact de l’aromatisation et d’une substitution partielle combinée du sel par le chlorure de potassium et du gras de bardière de porc par l’huile de tournesol oléique sur les propriétés physicochimiques, les réactions biochimiques et les attributs sensoriels de saucissons secs, a été étudié. Cette étude a montré le rôle important de l’aromatisation qui agit en introduisant des molécules aromatiques qui rehaussent l’acceptabilité des produits par les consommateurs, en tant qu’exhausteur de la perception du goût salé et aussi, sur les processus fermentaires qui vont conditionner l’aspect et la texture finale du produit. La substitution partielle combinée est une solution efficace pour conserver au mieux la qualité organoleptique des saucissons, en permettant, d’une part, d’éviter les défauts texturaux et sensoriels liés aux modifications physicochimiques, protéolytiques et lipolytiques générés par une réduction directe combinée, et d’autre part, d’améliorer l’arôme du produit en rehaussant les niveaux d’oxydations lipidique et protéique. L’étude des transferts d’eau et de sel a mis en évidence une migration du sel vers le cœur du saucisson, et a permis de déterminer des valeurs de diffusivité apparente de l’eau en surface de ces produits. Il a été montré qu’une forte réduction en matière grasse réduisait la diffusivité de l’eau à la surface du saucisson. Une isotherme de sorption spécifique permettant de prédire l’aw en fonction des teneurs en eau, en lipides et en sel a été construite en adaptant un modèle de Ross établi pour la gélatine salée et grasse. / Because of public health problems, the food industry must lower sodium and animal fat contents in all food products, therefore in cured meat products. During dry-fermented sausage manufacture, a combined reduction both in salt and animal fat contents may induce microbial safety problems and textural and aroma defects due to physical-chemical and biochemical changes. On account of that, this work of thesis aims (1) to investigate the impact of a direct reduction on the salt and animal fat contents on the physical-chemical and biochemical evolutions in the products, (2) to identify the aromatic compounds responsible for the aroma of dry-fermented sausage, and their origins, (3) to develop new nutritionally-improved formulations of dry-fermented sausages with less sodium and saturated fatty acids, and (4) to study the impact of lipid and sodium chloride contents on water transfers in dry-fermented sausages and to build a specific sorption isotherm curve for dry sausages. The study of the effect of a combined direct reduction highlighted the difficulty of manufacturing sodium-reduced fat-reduced dry sausages, without affecting the physical-chemical and biochemical evolutions. Identification of odorous volatile compounds of high quality dry sausages showed that flavouring, especially garlic and black pepper, could be a good solution for improving the aromatic quality of salt-reduced fat-reduced dry-fermented sausages. The impact of flavouring and of a combined salt and animal fat replacement by potassium chloride and oleic sunflower oil, respectively, on physical-chemical properties, biochemical reactions and sensory attributes of dry-fermented sausages was then studied. This specific study showed the crucial role played by flavouring which introduces aromatic molecules that enhance the product acceptability by consumers, which acts as an enhancer of the saltiness perception and which improves the product appearance and texture by boosting the fermentation process. Consequently, the combined partial substitution is an efficient solution to preserve at best the organoleptic quality of the products, allowing, on one hand, avoiding the textural and sensory defects related to physical-chemical, proteolytic and lipolytic modifications induced by a combined direct reduction, and on the other hand, enhancing the product aroma by increasing the levels of lipid and protein oxidations. The study on water and salt transfers highlighted a salt diffusion towards the dry sausage core, and made it possible to determine values of apparent water diffusivity at the sausage surface. We demonstrated that a strong reduction in animal fat content significantly lowered the water diffusivity value at the product surface. A specific sorption isotherm curve based on a modified Ross model was built, allowing dry-fermented sausages water activity to be calculated as a function of water, fat and salt contents.