EFFECT OF STARTER CULTURES AND GLUCONO DELTALACTONE (GDL) ON SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES PRODUCED IN MACEDONIA

Kostovska, Lora and Trajkovska, Biljana and Kochoski, Ljupche and Joshevska, Elena (2017) EFFECT OF STARTER CULTURES AND GLUCONO DELTALACTONE (GDL) ON SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES PRODUCED IN MACEDONIA. In: Научни трудове на Съюза на учените в България–Пловдив.

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Abstract

Fermented sausages are the result of biochemical, microbiological, physical and sensorial changes occurring in a meat mixture during ripening. These products are attractive to consumers because they offer a wide variety of color, flavors and textures. This study was conducted to determine some sensory characteristics (appearance, color, odor, aroma, flavor and texture) of four different samples of Macedonian fermented sausages made in an industrial way of production, where different meat category, spices were used and two of the products are produced with starter culture and the other with Glucono delta-lactone (GDL).
As seen from the results, all samples show similar average values (3.90; 3.70; 3.92; 4.05) that point to high quality of the fermented sausages based on consumers’ expectations of taste. There was a significant difference (p<0,05) between products produced with starter culture and Glucono delta-lactone on the texture, color and odor.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Biljana Trajkovska
Date Deposited:	08 Feb 2022 07:36
Last Modified:	08 Feb 2022 07:36
URI:	https://eprints.uklo.edu.mk/id/eprint/6807

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