Impact of functional mix and starter cultures on the sensory properties of permanent sausages produced in industrial conditions

Kuzelov, Aco and Naseva, Dijana and Taskov, Nako and Saneva, Dusica and Spasova, Dragica and Andronikov, Darko (2013) Impact of functional mix and starter cultures on the sensory properties of permanent sausages produced in industrial conditions. In: 10th International Symposium: Modern trends in livestock production, 02 Oct 2013, Belgrade, Serbia.

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IMPACT OF FUNCTIONAL MIX AND STARTER CULTURES ON THE SENSORY PROPERTIES OF PERMANENT SAUSAGES PRODUCED IN INDUSTRIAL CONDITIONS.docx

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Abstract

The aim of their search is the impact little bit of functional mixed (composed of glukono delta lactate, ascorbic acid and vitamin C) and starter culture (commercial preparation F - SC111 Bactoferm product company Chr Hansen DK). This product contains a mixed culture composed of Lactobacilus sakei and Staphyococus Camosus frozen in dry form. In three varieties of tea and sausage: I - added a simple sugar sucrose which serve as a control sample, II - with the addition of starter culture, III - functional mix of durable sausages. The best results in terms of sensory properties rehearsal was produced with the addition of starter culture and lowest sample with added sucrose.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Dijana Naseva
Date Deposited: 07 Oct 2013 10:59
Last Modified: 07 Oct 2013 10:59
URI: http://eprints.ugd.edu.mk/id/eprint/7675

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