Change of chemical constitution of the traditional Macedonian sausage kept of different temperatures

Kuzelov, Aco and Stojanovski, Mitre and Savinok, O and Nikolova, N and Naseva, Dijana (2012) Change of chemical constitution of the traditional Macedonian sausage kept of different temperatures. In: International conference of Food Science, Engineering and Technologies, Plovdiv, Bugaria.

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Abstract

This study reports the changes that occur at vacuum packed Macedonian sausage produced in the traditional way during the storage in cooling chamber at different temperature conditions of 6 C an 15 C. Changes that occur during the storage were examined on 2, 15, 25 and 50 day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of proteins, fats and mineral materials. The total number of bacteria in the sausages increases during the storage mostly of those at 15 C. Best sensor characteristics till the 50 day showed the sausage kept on 6 C.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 30 Apr 2014 12:36
Last Modified: 05 Nov 2014 11:47
URI: http://eprints.ugd.edu.mk/id/eprint/1040

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