Analysis of changes in the parameters of the maturation of sremski sausage with previosly given tenical characteristics of the chamber

Jovanovska, Vangelica and Kuzelov, Aco (2012) Analysis of changes in the parameters of the maturation of sremski sausage with previosly given tenical characteristics of the chamber. Journal of Enginering & Processing Managment, 4 (1).

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Abstract

Srem sausage belongs to the group delicatessen products whose production is known since a long time ago. It is produced bu selected recipe at precisely determined technical characteristics of the maturation chamber. The change of relative humidity air temperature during the maturation and changes of pH values in the stuffing mass has been analysed . Also the difference in the mass of the Srem sausage has been determined on the begining and the end of maturation. The bacteriological state and organoleptic characteristics are examined . The processsed data of changes are given in a tabular display. Key words: Chamber of maturing, Srem sausage, pH.

Item Type: Article
Subjects: Engineering and Technology > Industrial Biotechnology
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 30 Sep 2013 09:23
Last Modified: 23 Dec 2013 11:05
URI: http://eprints.ugd.edu.mk/id/eprint/7585

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