Glycono-delta lacton influence upon pH changes in the ripening process of rough smoked sausages

Kuzelov, Aco and Naseva, Dijana and Markova Ruzdik, Natalija and Balabanova, Biljana (2006) Glycono-delta lacton influence upon pH changes in the ripening process of rough smoked sausages. Yearbook, Faculty of Agriculture, Goce Delcev University, VI. pp. 35-40. ISSN 1409-987X

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Vlijanie na razlicni koncentracii glukono-delta lakton vrz promenite na pH vo procesot na zreenje na sirovite kolbasi.pdf

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Abstract

A lot of additives and supplements are added in the manufacturing process of rough smoked sausages. Some of the additives give the color, some are used as energy source for microorganisms, and some are used to decrease the pH of the mixture during the ripening process (smoking and drying). One of those additives is glucono-delta-lacton (GDL). The aim of this research is to determine the influence of diffrent concentrations of GDL on pH changes in the filling of rough smoked sausages. For that end, four groups of products were made. The forst group was made without GDL; the other three groups were made with different concentrations of GDL> PH was monitored 2 hours after the sausage was filled, and then 7, 14, and 21 days after fermentation. The results were: quick decrease of pH and quite an acid taste in the fourth group which was produced with the biggest quntity of GDL. In the other three groups there was a small decrease of pH and weakly acid taste.

Item Type: Article
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Natalija Markova Ruzdik
Date Deposited: 22 Jan 2013 09:38
Last Modified: 23 Feb 2015 12:48
URI: http://eprints.ugd.edu.mk/id/eprint/4839

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