Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Saneva, Dusica and Naseva, Dijana (2013) The influence of the temperature on the chemical and microbiological composition of vacuum packed Vrshnichki sausage. In: Food science, engineering and technologies 2013, 18-19 Oct 2013, Plovdiv, Bulgaria.
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Abstract
This study reports the changes that occur at vacuum packed Vrshnichki Sausage during the storage in cooling chambers at different temperature conditions of 4 ºC and 15 ºC. Changes that occur during the storage were examined on 2-nd, 15-th, 25-th and 40-th day from production.
It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of water and increasing content of proteins, fats and mineral materials. The total number of bacteria in the sausages increases during the storage mostly of those at 14 ºC.
| Item Type: | Conference or Workshop Item (Speech) |
|---|---|
| Subjects: | Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Dijana Naseva |
| Date Deposited: | 25 Oct 2013 13:13 |
| Last Modified: | 30 Oct 2013 19:26 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/7780 |
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