Stojanovska, Tanja and Kalevska, Tatjana and Gruevska, Nevena and Nikolovska Nedelkoska, Daniela (2024) Analysis of pH Value and water activity as key safetyparameters for kulen sausage. IJFTN International Journal of Food Technology and Nutrition.
Full text not available from this repository.Abstract
Active acidity (pH) and water activity (aw) were analyzed in 14 samples (K01-K14) of kulen available in
markets in the Republic of North Macedonia. These samples were produced under industrial conditions by
various manufacturers from R.N. Macedonia and neighboring countries in the region. The obtained pH values
ranged from 4.24 to 4.97, while the aw values of the Kulen sausages ranged from 0.789 to 0.903. The pH and
aw values are critical parameters for assessing the stability and safety of fermented products. According to
European regulations, fermented sausages do not support the growth of L. monocytogenes under conditions of
pH ≤ 5.0 and aw ≤ 0.94. All analyzed samples of kulen sausages (K01-K14) fall within this range that does not
support the growth of L. monocytogenes, indicating a well-controlled technological process.
Keywords: kulen, pH value, water activity (aw), microbiological stability.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 20 Feb 2025 10:54 |
| Last Modified: | 20 Feb 2025 10:54 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10758 |
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