Dynamics of the filling mass and pH in durable sausages during ripening

Kujtim, Elamzi and Stojanovski, Mitre and Joshevska, Elena and Trajkovska, Biljana and Seferi, Nesim (2019) Dynamics of the filling mass and pH in durable sausages during ripening. KNOWLEDGE – International Journal, 34 (3). pp. 663-666. ISSN 2545-4439

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Abstract

The paper presents the results of studies done regarding the changes in the filling mass and pH in durable sausages (Kulen and Tea sausages) during ripening. The changes in the mass and pH of Kulen and Tea sausages during ripening were monitored every three days. Ripening of the durable sausages lasts for 15-20 days and is performed in chambers with controlled conditions (temperature and relative humidity). The initial filling mass of the pre-fermentation is 894.5g in average witha pH value of (7.1 ° C), 5.78. After completion of ripening (20th day) the average mass of the Kulen was decreased and in average changes into 615.5g. The average calorie is 297.0g or 31.19%. The final pH of the Kulen after fermentation is 4.55. The average filling mass of sausage immediately after filling was 470.5g and a pH of 5.89 at a temperature of (7.1 ° C). After 15 days of ripening the average weight of the Tea sausage was decreased with an average weight of 317.0 g. The mass loss is 153.5g, or 32.62%. The final pH of the Tea sausage after fermentation is 4.88. Keywords: ripening, quality, Tea sausages, Kulen

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Elenna Josevska
Date Deposited: 08 Apr 2020 10:14
Last Modified: 08 Apr 2020 10:14
URI: http://eprints.uklo.edu.mk/id/eprint/4894

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