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Course
Methodology

Online

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Different dates available

"The person in charge of the sale of sausages and sausages, known by the term of sausage maker, is the one who makes and sells sausages or other types of sausages. Sausage is a specific meat sausage typical of many Italian regions and widespread throughout the world. Specifically in Italy it is defined and called in different ways based on the ingredients and the areas where it is produced, such as luganega, salumella, salamina, salametto, bardiccio, Zazzicchia. The first evidence of the use of stirring the pig's gut with spices and salt dates back to the times of ancient Rome through the testimony of Marco Terenzio Varrone, a well-known Roman historian, attributing its invention and use to the Lucanians.

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Course programme

I MODULE: Who is the salesman of sausages: characteristics and peculiarities of those who practice this profession II MODULE: The technologies of sausage production: preliminary phases, effects of additives, bagging and curing process III MODULE: Biochemical transformations during sausage maturation: the difference between proteolytic and lipolytic activity IV MODULE: Toxicological effects of biogenic amines: mechanism of production of biogenic amines and biogenic amines in fermented cured meats V MODULE: Analysis of the biogenic amine content: extraction of amines, phase of derivatization, HPLC and chromatographic conditions MODULE VI: SPME-GC analysis of volatile compounds in salami, weight loss, pH and microbial counts

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Sausage seller course

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Sausage seller course

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