Joshevska, Elena and Kuzelov, Aco and Kalevska, Tatjana and Dimitrovska, Gordana and Makarijoski, Borche (2021) 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). pp. 148-154.
Full text not available from this repository.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 > 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: | 04 Jul 2023 11:18 |
| Last Modified: | 04 Jul 2023 11:18 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/8558 |
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