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INTRODUCTION
Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (177, 197, and 227C) and matching controls were dried under
commercial conditions. Vacuum-dried pepperoni achieved a moisture:
protein (M:P) ratio of 1.6:1 after 9 to 12 days drying, compared to 18
days for the control. Overall drying time was reduced '30%. Among
temperature treatments, 177C treatment had more weight loss and darker
color (P , 0.05) than others. Weight loss and Kramer shear force were
higher (P , 0.05) for vacuum-dried pepperoni, whereas Hunter a and b
values tended to be higher for the control throughout the drying period.
142
FoodScience95 0805 Mp
ABSTRACT
0
3
6
9
12
15
18
Fat, %
Moisture, %
Days of
drying
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Protein, %
M:P ratio
CTL
VAC
CTL
VAC
CTL
VAC
CTL
VAC
45.3ax
0.9
40.6bx
0.1
38.3cx
0.7
35.1dx
0.8
32.4ex
0.3
30.2efx
1.0
28.0f
0.2
44.8ax
1.1
40.0bx
1.0
35.6cy
1.6
32.3dy
1.6
29.3ey
1.4
26.8fy
1.1
35.0ex
0.3
36.4ex
0.4
38.6dy
0.7
41.2cy
0.4
42.4bcy
0.4
44.2aby
0.4
45.4a
0.3
35.3fx
1.0
37.7ex
0.8
40.9dx
0.8
43.0cx
0.8
44.7bx
0.8
45.9ax
1.2
14.2dx
0.1
15.8cx
1.3
17.0bcx
1.2
17.4bx
1.2
18.0abx
1.1
18.6aby
1.3
19.3a
0.4
13.9fx
0.4
15.1ex
0.3
16.8dx
0.2
17.6cx
0.2
18.5bx
0.7
20.0ax
0.8
3.24ax
0.03
2.58bx
0.21
2.26cx
0.20
2.01cdx
0.10
1.81dex
0.12
1.70ex
0.07
1.45f
0.02
3.22ax
0.09
2.66bx
0.13
2.09cx
0.09
1.83dy
0.10
1.58ey
0.06
1.38fy
0.07
a-f Means among drying days within a control or vacuum treatment having the same superscript are not significantly different (P . 0.05).
x,y Means between control and vacuum treatments having the same superscript are not significantly different (P . 0.05).
Table 2pH, water activity (aw), diameter (DIA) and shear force (SF) of pepperoni dried under vacuum (100 kPa) as compared to commercially processed
controls
0
3
6
9
12
15
18
aw
pH
Days of
drying
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
SF (kg/g-cm2)
DIA (mm)
CTL
VAC
CTL
VAC
CTL
VAC
CTL
VAC
4.54ax
0.04
4.57ax
0.06
4.60ax
0.09
4.63ax
0.10
4.66ax
0.07
4.64ax
0.09
4.63a
0.08
4.58ax
0.11
4.60ax
0.06
4.57ax
0.07
4.59ax
0.04
4.61ax
0.05
4.59ax
0.04
0.94ax
0.01
0.92abx
0.00
0.91bcx
0.01
0.90cdx
0.01
0.89dex
0.02
0.88ex
0.01
0.87e
0.01
0.94ax
0.01
0.92bx
0.01
0.91cx
0.01
0.90dx
0.01
0.88ex
0.01
0.86fy
0.01
50.0ax
0
49.2ax
0.2
47.9bx
0.6
47.4bx
0.6
46.2cx
1.2
45.9cdx
1.3
45.2d
0.5
50.0ax
0
48.5by
0.4
47.1cx
0.5
46.1dy
0.5
45.0ey
0.5
44.1fy
0.4
0.15cx
0.01
0.17bcx
0.00
0.20by
0.01
0.26aby
0.01
0.29ay
0.03
0.32ay
0.04
0.34a
0.04
0.18dx
0.02
0.22dx
0.04
0.27cx
0.04
0.30cx
0.05
0.37bx
0.06
0.45ax
0.06
a-f Means among drying days within a control or vacuum treatment having the same superscript are not significantly different (P . 0.05).
x,y Means between control and vacuum treatments having the same superscript are not significantly different (P . 0.05).
Days of
drying
0
3
6
9
12
15
18
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
CTL
17&C
19&C
22&C
6.05fx
0.10
9.00ey
0.35
13.32dz
0.62
15.88cz
0.53
19.05bz
0.86
21.83a
0.47
6.87ex
1.17
13.76dx
2.46
19.45cx
2.10
23.22bx
1.93
26.17ax
1.49
7.76ex
1.31
12.86dx
0.63
17.02cy
0.71
20.78by
0.41
23.81ay
0.20
6.95ex
0.56
12.32dx
0.75
16.42cy
0.62
20.49by
0.84
23.56ay
0.76
a-f Means among days within drying temperature treatments having the same super-
each temperature treatment. Data were analyzed using analysis of variance by the general linear model procedure (GLM) of Statistical Analysis
System (SAS Institute, Inc., 1985). Treatments by replication and drying
day by replication were used for error terms in the GLM analysis. When
treatment effects were significant (P , 0.05), mean separation was accomplished using the Student-Newman-Kuels procedure.
VACUUM-DRIED PEPPERONI . . .
Table 4Hunter color values of pepperoni dried at three temperatures under vacuum (100 kPa) as compared to commercially processed controls
0
3
6
9
12
15
18
Hunter-a
Hunter-L
Days of
drying
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Hunter-b
CTL
17&C
19&C
22&C
CTL
17&C
19&C
22&C
CTL
17&C
19&C
22&C
44.7ay
0.6
44.2ax
1.1
42.6abx
1.7
41.5bcx
1.9
39.8cdx
2.2
38.7dx
2.8
37.9d
2.8
46.7ax
0.4
45.2bx
1.0
44.4bx
1.1
40.5cx
1.4
38.6cdx
0.5
36.7dy
0.6
44.9axy
1.5
44.0abx
0.8
42.6bcx
0.6
41.7cdx
0.3
39.7dx
1.7
37.2exy
0.4
46.1axy
1.6
45.2ax
1.8
42.9bx
1.9
42.2bx
1.2
39.0cx
2.0
38.1cxy
2.0
23.1ax
1.2
23.2ax
0.8
23.6ax
1.7
23.6ax
1.4
23.8ax
2.0
23.2ax
1.3
23.9a
1.7
22.4axy
1.0
22.0axy
0.2
22.6axy
0.5
22.5axy
0.8
22.0ay
0.3
21.9ayz
0.6
21.5ay
0.3
21.3ay
1.2
21.6ay
0.5
21.6ay
0.1
21.9ay
1.0
21.6az
0.6
21.3by
1.2
21.8aby
0.8
22.3ay
0.3
22.4axy
0.5
22.5axy
0.2
23.2axy
0.2
19.9ax
0.5
18.9abx
1.2
18.3bx
2.2
17.9bcx
2.4
17.3cdx
2.3
16.5dx
2.4
16.6d
2.8
18.1ay
0.4
17.2ay
0.3
17.2aby
0.6
16.1bcy
0.9
15.3cdy
0.1
14.7dy
0.2
17.5ay
0.4
17.1ay
0.2
16.9ay
0.4
16.5aby
0.2
15.7bcy
0.7
14.9cy
0.3
17.9ay
0.1
17.5ay
0.7
17.3abxy
0.9
16.6bcy
0.4
16.0cy
0.5
15.7cxy
0.4
a-f Means among days within drying temperature treatments having the same superscript are not significantly different (P . 0.05).
x-z Means among drying temperature treatments within days having the same superscript are not significantly different (P . 0.05).
as the M:P ratio reached 1.6:1 after 9 to 12 days drying. However, no differences in protein content were noted between control and vacuum dried samples. Acton and Dick (1976) reported
the average fat and protein content of pepperoni to be 43%
(53.7%) and 18% (51.6%), respectively. Results from their
study were similar to ours with 4445% fat and 1819% protein
at a M:P ratio of 1.6:1. Demeyer et al. (1974) and Genigeorgis
(1978) have shown that the amount of protein and fat in pepperoni is important and that they affect development of flavor
via proteolysis and lipolysis during drying.
A M:P ratio of 1.6:1 was achieved after 9 to 12 days vacuum
drying (Table 1) over a range of 177C to 227C. This is important
because it demonstrates that the drying time of pepperoni could
potentially be shortened from 18 days to 9 to 12 days with use
of vacuum (100 kPa). This represents a reduction in drying time
of '30%. M:P ratios of all treatments decreased (P , 0.05)
during drying due to loss of moisture and corresponding increases in protein and fat (Table 1).
Initial pH of all pepperoni sticks ranged from 4.54 to 4.58
and did not change substantially during drying (Table 2). By
day 12 and at a M:P ratio 1.6:1, pH in vacuum dried pepperoni
was 4.61 (50.05) while the control was not different (P . 0.05)
statistically. These results were in agreement with Palumbo et
al. (1976) who reported a pH range of 4.74.9 with 50.1 pH
unit variation during drying. However, Wardlaw et al. (1973)
observed that the pH decreased (P , 0.05) during fermentation
and then increased by 0.10.2 pH unit during long term (60
days) drying due to appearance of basic nonprotein nitrogen
(NPN) compounds.
Water activity (aw) initially was 0.94 (50.01) for both treatments and decreased (P , 0.05) to 0.880.89 after 12 days
vacuum drying (Table 2). There were no differences in aw between the control and vacuum treatments through 12 days drying, but after 15 days, vacuum-dried pepperoni samples had
lower (P , 0.05) aw than controls. Palumbo et al. (1976) reported aw of commercial pepperoni to range from 0.80 to 0.87
depending on degree of drying. They also noted that aw in the
early drying stage did not change significantly, although the rate
of weight loss was faster.
Pepperoni diameters (mm) in all treatments decreased proportionally with a decrease in moisture (Table 2). Initial diameters of 50 mm were reduced to 46.2 mm for the control and
45.0 mm for vacuum-dried pepperoni when treatments reached
a 1.6:1 M:P ratio on day 12. Diameter differences (P , 0.05)
were apparent between the control and vacuum treatments beginning at the third day of drying and continuing through day
15. However, diameters at a M:P ratio of 1.6:1 were almost
equal, 45.0 vs 45.2 mm.
Kramer shear force (kg/g-cm2) measurements (Table 2) increased (P , 0.05) in all treatments as drying time increased
and were slightly higher for vacuum-dried samples. Differences
This paper is a contribution from the Missouri Agricultural Experiment Station Journal
series number 12,287.
We thank Dr. Don Nauman for invaluable experience and suggestions, our ten panelists for
determination and time, and Rockville Meat Co. for generous support. This research was
supported in part by funds from the Missouri Beef Industry Council and was presented in
part or whole at the American Society of Animal Sciences meeting in Orlando, FL.
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Ms received 2/23/95; revised 8/7/95; accepted 9/15/95.