The Impact of Glucono Delta Lactone (GDL) and Starter Cultures over the Chemical Composition in Fermented Sausages

Joshevska, Elena and Kuzelov, Aco and Kalevska, Kalevska 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. ISSN 2349-9788 / 2454-2237 print

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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,

Item Type:	Article
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	03 Nov 2021 14:08
Last Modified:	03 Nov 2021 14:08
URI:	https://eprints.ugd.edu.mk/id/eprint/28709

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