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O foco principal do projeto foi estudar e avaliar os parâmetros da obtenção de Biodiesel tendo como matéria prima o resíduo gorduroso (OGR) obtido de gordura animal, particularmente a de frango. Os objetivos do projeto vão ao encontro de questões intimamente ligadas a área ambiental e socioeconômica que cercam a produção do biodiesel. Para isso, tornou-se necessário seguir as etapas do trabalho proposto e assim, determinar a viabilidade do projeto. Foi necessário obter os resíduos gordurosos de frango para posterior caracterização e fazer também uma avaliação dos parâmetros convencionais de análise de biodiesel, traçando um estudo comparativo entre a obtenção do biodiesel com reatores convencionais e de ultrassom. Após obtenção da matéria prima, foi feito um tratamento térmico da gordura bruta e posterior separação do resíduo sólido por filtração. O resíduo sólido foi descartado e o filtrado desidratado por aquecimento e adição de cloreto de cálcio. Após obtenção do filtrado (óleo) colocou-se, em um balão de fundo chato de 1000 mL contendo três bocas, 200 mL do óleo obtido e adicionou-se 50 mL do acilante com Na°(catalisador). Realizou-se a reação a 45º C em um reator de vidro (500 mL) acoplado ao balão contendo três bocas e munido de condensador, termômetro e agitador mecânico. A agitação foi constante por 30 minutos. Após a reação ter se completado, obteve-se uma emulsão onde se encontrava biodiesel, glicerina, catalisador e excesso de álcool. Para separar os mesmos do nosso principal produto, adicionou-se água destilada que solubilizou o catalisador, se misturou com o álcool juntando-se à glicerina, formando por sua vez uma solução heterogênea com duas fases que posteriormente foi separado por decantação por funil de bromo. Por fim têm-se o biodiesel propriamente dito. O biodiesel obtido foi caracterizado por cromatografia gasosa utilizando o cromatógrafo CG CP3800 - Varian, e o método D_CARBÔNICA, onde obteve-se o percentual de ácidos graxos. As demais e convencionais análises foram realizadas com base nas normas especificadas pela Agência Nacional do Petróleo (ANP): determinação do índice de acidez pelo método de titulação potenciométrica (NBR 14448); determinação de Índice de Iodo (EN 14111); determinação de água, Método de Titulação Karl Fischer (EN ISO 12937); determinação do Ponto de Fulgor (NBR 14598); e determinação da viscosidade cinemática e cálculo da viscosidade dinâmica (NBR 10441). / The main focus of the project was to study and evaluate the parameters of obtaining Biodiesel having as raw material the greasy residue (OGR) obtained from animal fat, especially chicken. The project objectives are going to meet with issues closely linked to the environmental and socio-economic surrounding the production of biodiesel. For this, it became necessary to follow the steps of the proposed work and thus determine the feasibility of the project. It was necessary to get the greasy chicken waste for further characterization and also make an assessment of conventional parameters for the analysis of biodiesel, making a comparative study between getting the biodiesel reactor and conventional ultrasound. After obtaining the raw material a heat treatment of crude and fat was made subsequent separation of the solid residue by filtration. The solid residue was discarded and the filtrate dried by heating and addition of calcium chloride. After obtaining the filtrate (oil) put himself in a flat bottom flask containing 1000 mL with three necked, 200 mL of the oil obtained and added to 50 mL of acylating with Naº (catalyst). We carried out the reaction at 45 ° C in a glass reactor (500 mL) connected to the bag containing three mouths and fitted with condenser, thermometer and mechanical stirrer. The agitation was constant for 30 minutes. After the reaction have been completed, we obtained an emulsion in which it was biodiesel, glycerin, catalyst and excess alcohol. To separate them from our main product, was added distilled water that solubilized the catalyst, was mixed with alcohol adding to the glycerine, in turn forming a heterogeneous solution with two phases which subsequently was separated by decanting funnel bromine. Finally have the biodiesel itself. The biodiesel was characterized by gas chromatography using GC CP3800 - Varian, and the method D_CARBÔNICA where we obtained the percentage of fatty acids. The other, conventional tests were conducted under the rules specified in the National Petroleum Agency: determination of acid value by the method of potentiometric titration (NBR 14 448); determination of iodine value (EN 14 111); determination of water - Karl Fischer Titration Method (EN ISO 12 937); determination of Flash Point (NBR 14 598); determination of cinematic viscosity and calculation of dynamic viscosity (NBR 10441).

O foco principal do projeto foi estudar e avaliar os parâmetros da obtenção de Biodiesel tendo como matéria prima o resíduo gorduroso (OGR) obtido de gordura animal, particularmente a de frango. Os objetivos do projeto vão ao encontro de questões intimamente ligadas a área ambiental e socioeconômica que cercam a produção do biodiesel. Para isso, tornou-se necessário seguir as etapas do trabalho proposto e assim, determinar a viabilidade do projeto. Foi necessário obter os resíduos gordurosos de frango para posterior caracterização e fazer também uma avaliação dos parâmetros convencionais de análise de biodiesel, traçando um estudo comparativo entre a obtenção do biodiesel com reatores convencionais e de ultrassom. Após obtenção da matéria prima, foi feito um tratamento térmico da gordura bruta e posterior separação do resíduo sólido por filtração. O resíduo sólido foi descartado e o filtrado desidratado por aquecimento e adição de cloreto de cálcio. Após obtenção do filtrado (óleo) colocou-se, em um balão de fundo chato de 1000 mL contendo três bocas, 200 mL do óleo obtido e adicionou-se 50 mL do acilante com Na°(catalisador). Realizou-se a reação a 45º C em um reator de vidro (500 mL) acoplado ao balão contendo três bocas e munido de condensador, termômetro e agitador mecânico. A agitação foi constante por 30 minutos. Após a reação ter se completado, obteve-se uma emulsão onde se encontrava biodiesel, glicerina, catalisador e excesso de álcool. Para separar os mesmos do nosso principal produto, adicionou-se água destilada que solubilizou o catalisador, se misturou com o álcool juntando-se à glicerina, formando por sua vez uma solução heterogênea com duas fases que posteriormente foi separado por decantação por funil de bromo. Por fim têm-se o biodiesel propriamente dito. O biodiesel obtido foi caracterizado por cromatografia gasosa utilizando o cromatógrafo CG CP3800 - Varian, e o método D_CARBÔNICA, onde obteve-se o percentual de ácidos graxos. As demais e convencionais análises foram realizadas com base nas normas especificadas pela Agência Nacional do Petróleo (ANP): determinação do índice de acidez pelo método de titulação potenciométrica (NBR 14448); determinação de Índice de Iodo (EN 14111); determinação de água, Método de Titulação Karl Fischer (EN ISO 12937); determinação do Ponto de Fulgor (NBR 14598); e determinação da viscosidade cinemática e cálculo da viscosidade dinâmica (NBR 10441). / The main focus of the project was to study and evaluate the parameters of obtaining Biodiesel having as raw material the greasy residue (OGR) obtained from animal fat, especially chicken. The project objectives are going to meet with issues closely linked to the environmental and socio-economic surrounding the production of biodiesel. For this, it became necessary to follow the steps of the proposed work and thus determine the feasibility of the project. It was necessary to get the greasy chicken waste for further characterization and also make an assessment of conventional parameters for the analysis of biodiesel, making a comparative study between getting the biodiesel reactor and conventional ultrasound. After obtaining the raw material a heat treatment of crude and fat was made subsequent separation of the solid residue by filtration. The solid residue was discarded and the filtrate dried by heating and addition of calcium chloride. After obtaining the filtrate (oil) put himself in a flat bottom flask containing 1000 mL with three necked, 200 mL of the oil obtained and added to 50 mL of acylating with Naº (catalyst). We carried out the reaction at 45 ° C in a glass reactor (500 mL) connected to the bag containing three mouths and fitted with condenser, thermometer and mechanical stirrer. The agitation was constant for 30 minutes. After the reaction have been completed, we obtained an emulsion in which it was biodiesel, glycerin, catalyst and excess alcohol. To separate them from our main product, was added distilled water that solubilized the catalyst, was mixed with alcohol adding to the glycerine, in turn forming a heterogeneous solution with two phases which subsequently was separated by decanting funnel bromine. Finally have the biodiesel itself. The biodiesel was characterized by gas chromatography using GC CP3800 - Varian, and the method D_CARBÔNICA where we obtained the percentage of fatty acids. The other, conventional tests were conducted under the rules specified in the National Petroleum Agency: determination of acid value by the method of potentiometric titration (NBR 14 448); determination of iodine value (EN 14 111); determination of water - Karl Fischer Titration Method (EN ISO 12 937); determination of Flash Point (NBR 14 598); determination of cinematic viscosity and calculation of dynamic viscosity (NBR 10441).

The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of a five strain STECs cocktail in extra virgin olive oil over seven days at 26˚C and 37˚C storage. The two Listeria studies explored the survival rate of a four strain Listeria monocytogenes cocktail in extra virgin olive oil over several time periods with different frequencies of sample mixing. In vitro, all genuses showed a 2.5-log cfu/mL to ≥ 7-log cfu/mL reduction in the extra virgin olive oil by the conclusion of the experiments. Extra virgin olive oil was then applied to cooked pork tenderloin, cheddar cheese snack squares, and turkey lunchmeat in hopes of inhibiting the L. monocytogenes cocktail. No reduction was observed.

SANTOS, Kássia Moreira. Sebo bovino e emulsificante na dieta de suínos em crescimento e terminação. 2014. 43 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Fortaleza-CE, 2014 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-08-02T13:12:13Z No. of bitstreams: 1 2014_dis_kmsantos.pdf: 490581 bytes, checksum: 564e4ee99c250be2753b821f893f9b95 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-08-02T13:12:31Z (GMT) No. of bitstreams: 1 2014_dis_kmsantos.pdf: 490581 bytes, checksum: 564e4ee99c250be2753b821f893f9b95 (MD5) / Made available in DSpace on 2016-08-02T13:12:31Z (GMT). No. of bitstreams: 1 2014_dis_kmsantos.pdf: 490581 bytes, checksum: 564e4ee99c250be2753b821f893f9b95 (MD5) Previous issue date: 2014 / This study aimed to determine the chemical and metabolizable energy of beef tallow and evaluate this feedstuff as an alternative lipid source in diets for growing and finishing pigs with or without emulsifier addition, on performance, digestibility of the nutrients, serum triacylglycerols, carcass characteristics and economic evaluation. For the metabolism assay a total of 15 barrows were used with an initial weight of 22.03 ± 0.62 kg and distributed in a completely randomized design, using the total of feces and urine method. The treatments were: RR - basal diet, formulated based on corn and soybean meal; RT1 - ration test comprised 95% of basal diet and 5% beef tallow and RT2 - test diet composed of 90% of basal diet and 10% beef tallow. The beef tallow showed 99.94% of dry matter and 7130.97 kcal of metabolizable energy (ME)/kg. To test the performance, a total of 30 barrows with an initial weight of 24.85 ± 1.18 kg were distributed in a randomized block design with five treatments and six repetitions of an animal. The treatments differed in fat source included, level of ME and addition of emulsifier, as much: T1 - diet with soybean oil and 3230 kcal ME/kg; T2 - diet with beef tallow and 3230 kcal ME/kg; T3 - diet with beef tallow and 3080 kcal ME/kg; T4 - diet with beef tallow, 3080 kcal ME/kg and addition of 0.1% of emulsifier; T5 - diet with beef tallow, 2930 kcal ME/kg and addition of 0.1% of emulsifier. It was not observed effects on variables of feed intake and average daily gain in all phases. However, it was observed that there was a significant difference in feed conversion in growing II and finishing phase; animals fed the diet containing beef tallow and reduction in energy to 3080 kcal ME/kg (T3) and 2930 kcal ME/kg with emulsifier (T5) presented worse feed conversion. There was no significant difference (P>0.05) among levels of triglycerides in the blood and carcass characteristics (weight, yield and carcass length, amount and percentage of lean meat, backfat thickness, loin depth and fat depth, loin eye area and fat area and meat/fat ratio). Depending on the energy level, beef tallow can replace soybean oil as a lipid source in diets for pigs during the growing and finishing phases. The reduction of metabolizable energy at 150 kcal/kg with the use of beef tallow can to be compensated with the addition of emulsifier. / Foram realizados dois ensaios para determinar a composição química e a energia metabolizável do sebo bovino e para avaliar este ingrediente como fonte lipídica alternativa em rações para suínos nas fases de crescimento e terminação com ou sem a adição de emulsificante, sobre o desempenho, digestibilidade dos nutrientes das rações, triacilgliceróis séricos, características de carcaça e avaliação econômica. Para o ensaio de metabolismo foram utilizados 15 suínos machos castrados de peso inicial de 22,03±0,62 kg que foram distribuídos em delineamento inteiramente ao acaso, pelo método de coleta total de fezes e urina. Os tratamentos foram: RR – ração referência, formulada a base de milho e farelo de soja; RT1 – ração teste composta por 95% da ração referência e 5% de sebo bovino e RT2 – ração teste composta de 90% de ração referência e 10% de sebo bovino. O sebo bovino apresentou 99,94% de matéria seca e 7130,97 kcal de energia metabolizável (EM)/kg. Para o ensaio de desempenho foram utilizados 30 suínos machos castrados com peso inicial de 24,85±1,18 kg, distribuídos no delineamento em blocos ao acaso, com cinco tratamentos e seis repetições de um animal. Os tratamentos diferiram quanto à fonte lipídica incluída, nível de EM e adição do emulsificante, sendo: T1 – dieta com inclusão de óleo de soja e 3230 kcal de EM/kg; T2 – dieta com inclusão de sebo bovino e 3230 kcal de EM/kg; T3 – dieta com inclusão de sebo bovino e 3080 kcal de EM/kg; T4 – dieta com inclusão de sebo bovino, 3080 kcal de EM/kg e adição de 0,1% emulsificante; T5 – dieta com inclusão de sebo bovino, 2930 kcal de EM/kg e adição de 0,1% de emulsificante. Não houve efeito dos tratamentos sobre as variáveis de consumo de ração e ganho diário de peso em todas as fases avaliadas. Entretanto, observou-se que houve diferença significativa para a conversão alimentar no crescimento II e na terminação, onde os animais alimentados com a ração contendo sebo bovino e redução na energia para 3080 kcal/kg (T3) e para 2930 kcal/kg com adição de emulsificante (T5) apresentaram pior conversão alimentar. Não houve diferença significativa (P>0,05) para os níveis de triacilgliceróis no sangue e para as características de carcaças (peso, rendimento e comprimento de carcaça, quantidade e percentual de carne magra, espessura de toicinho, profundidades de lombo e de gordura, áreas do olho de lombo e da gordura e relação gordura carne). Dependendo do valor energético, o sebo bovino pode substituir o óleo de soja como fonte lipídica em rações para suínos nas fases de crescimento e terminação. A redução em 150 kcal de EM/kg da ração com uso de sebo bovino pode ser compensada com a adição de emulsificante.

CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior / Foram realizados dois ensaios para determinar a composiÃÃo quÃmica e a energia metabolizÃvel do sebo bovino e para avaliar este ingrediente como fonte lipÃdica alternativa em raÃÃes para suÃnos nas fases de crescimento e terminaÃÃo com ou sem a adiÃÃo de emulsificante, sobre o desempenho, digestibilidade dos nutrientes das raÃÃes, triacilglicerÃis sÃricos, caracterÃsticas de carcaÃa e avaliaÃÃo econÃmica. Para o ensaio de metabolismo foram utilizados 15 suÃnos machos castrados de peso inicial de 22,03Â0,62 kg que foram distribuÃdos em delineamento inteiramente ao acaso, pelo mÃtodo de coleta total de fezes e urina. Os tratamentos foram: RR â raÃÃo referÃncia, formulada a base de milho e farelo de soja; RT1 â raÃÃo teste composta por 95% da raÃÃo referÃncia e 5% de sebo bovino e RT2 â raÃÃo teste composta de 90% de raÃÃo referÃncia e 10% de sebo bovino. O sebo bovino apresentou 99,94% de matÃria seca e 7130,97 kcal de energia metabolizÃvel (EM)/kg. Para o ensaio de desempenho foram utilizados 30 suÃnos machos castrados com peso inicial de 24,85Â1,18 kg, distribuÃdos no delineamento em blocos ao acaso, com cinco tratamentos e seis repetiÃÃes de um animal. Os tratamentos diferiram quanto à fonte lipÃdica incluÃda, nÃvel de EM e adiÃÃo do emulsificante, sendo: T1 â dieta com inclusÃo de Ãleo de soja e 3230 kcal de EM/kg; T2 â dieta com inclusÃo de sebo bovino e 3230 kcal de EM/kg; T3 â dieta com inclusÃo de sebo bovino e 3080 kcal de EM/kg; T4 â dieta com inclusÃo de sebo bovino, 3080 kcal de EM/kg e adiÃÃo de 0,1% emulsificante; T5 â dieta com inclusÃo de sebo bovino, 2930 kcal de EM/kg e adiÃÃo de 0,1% de emulsificante. NÃo houve efeito dos tratamentos sobre as variÃveis de consumo de raÃÃo e ganho diÃrio de peso em todas as fases avaliadas. Entretanto, observou-se que houve diferenÃa significativa para a conversÃo alimentar no crescimento II e na terminaÃÃo, onde os animais alimentados com a raÃÃo contendo sebo bovino e reduÃÃo na energia para 3080 kcal/kg (T3) e para 2930 kcal/kg com adiÃÃo de emulsificante (T5) apresentaram pior conversÃo alimentar. NÃo houve diferenÃa significativa (P>0,05) para os nÃveis de triacilglicerÃis no sangue e para as caracterÃsticas de carcaÃas (peso, rendimento e comprimento de carcaÃa, quantidade e percentual de carne magra, espessura de toicinho, profundidades de lombo e de gordura, Ãreas do olho de lombo e da gordura e relaÃÃo gordura carne). Dependendo do valor energÃtico, o sebo bovino pode substituir o Ãleo de soja como fonte lipÃdica em raÃÃes para suÃnos nas fases de crescimento e terminaÃÃo. A reduÃÃo em 150 kcal de EM/kg da raÃÃo com uso de sebo bovino pode ser compensada com a adiÃÃo de emulsificante. / This study aimed to determine the chemical and metabolizable energy of beef tallow and evaluate this feedstuff as an alternative lipid source in diets for growing and finishing pigs with or without emulsifier addition, on performance, digestibility of the nutrients, serum triacylglycerols, carcass characteristics and economic evaluation. For the metabolism assay a total of 15 barrows were used with an initial weight of 22.03  0.62 kg and distributed in a completely randomized design, using the total of feces and urine method. The treatments were: RR - basal diet, formulated based on corn and soybean meal; RT1 - ration test comprised 95% of basal diet and 5% beef tallow and RT2 - test diet composed of 90% of basal diet and 10% beef tallow. The beef tallow showed 99.94% of dry matter and 7130.97 kcal of metabolizable energy (ME)/kg. To test the performance, a total of 30 barrows with an initial weight of 24.85  1.18 kg were distributed in a randomized block design with five treatments and six repetitions of an animal. The treatments differed in fat source included, level of ME and addition of emulsifier, as much: T1 - diet with soybean oil and 3230 kcal ME/kg; T2 - diet with beef tallow and 3230 kcal ME/kg; T3 - diet with beef tallow and 3080 kcal ME/kg; T4 - diet with beef tallow, 3080 kcal ME/kg and addition of 0.1% of emulsifier; T5 - diet with beef tallow, 2930 kcal ME/kg and addition of 0.1% of emulsifier. It was not observed effects on variables of feed intake and average daily gain in all phases. However, it was observed that there was a significant difference in feed conversion in growing II and finishing phase; animals fed the diet containing beef tallow and reduction in energy to 3080 kcal ME/kg (T3) and 2930 kcal ME/kg with emulsifier (T5) presented worse feed conversion. There was no significant difference (P>0.05) among levels of triglycerides in the blood and carcass characteristics (weight, yield and carcass length, amount and percentage of lean meat, backfat thickness, loin depth and fat depth, loin eye area and fat area and meat/fat ratio). Depending on the energy level, beef tallow can replace soybean oil as a lipid source in diets for pigs during the growing and finishing phases. The reduction of metabolizable energy at 150 kcal/kg with the use of beef tallow can to be compensated with the addition of emulsifier.

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.