The Impact of Glucono Delta Lactone (GDL) and Starter Cultures over the Chemical Composition in Fermented Sausages

Joshevska, Elena and Kuzelov, Aco and Kalevska, Tatjana and Dimitrovska, Gordana and Makarijoski, Borche The Impact of Glucono Delta Lactone (GDL) and Starter Cultures over the Chemical Composition in Fermented Sausages. International Journal of Research and Review, 8 (3). ISSN 2349-9788

Text IJRR021 - 2021.pdf Restricted to Registered users only Download (230kB)

Abstract

The paper presents the dynamics of changes in the chemical composition of fermented sausages produced in the local meat industry, from the beginning until the end of ripening process (3; 7; 14; 20-day). Sausages are produced using Glucon Delta Lactone (GDL) additive and starter cultures. The addition of GDL and starter cultures has great influence on the pH value, as well as of the overall enzymatic process and of the achieved degree of ripening and drying. The results indicate more intensive proteolysis during the first seven days of the ripening. The intensity of proteolysis was stimulated by the activity of endogenous proteins and peptides of microorganisms from starter cultures. The complete chemical composition in all production batches corresponds to the requirements of the Rulebook on quality of minced meat, meat preparations and meat products. Key words: ripening, quality, meat, sausages, technology

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	14 Jun 2021 20:40
Last Modified:	14 Jun 2021 20:41
URI:	https://eprints.uklo.edu.mk/id/eprint/6421

Actions (login required)

View Item