Applecation of combination of additives, aplicable for dry-fermeented sausage processing

Kuzelov, Aco and Kirovska Cigulevska, Olga (2008) Applecation of combination of additives, aplicable for dry-fermeented sausage processing. In: Food science, engineering and tecnologies - 2008, Plovdiv, 25-25 Oktomvri 2008, Plovdiv.

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Abstract

Four functional mixes of additives, appropriate for dry-fermented sausage processing, distinguished with different proximate composition, and with that they can be made in meat manufactures have been investigated. Those four examined mixes of additives contain: glucono-delta-Iacton, vitamin C, and dextrose in different proportions. To do comparisons, a control sample with the standard mix of additives has been made. The objective of the study is using sensory evaluations to determined which of examined
mixes 01additive~ used in Tea sausage processing, shows the closed properties to those - of Tea sausage made by standard mix ofaddtlives. The sensory evaluated scores of Tea sausage made using fourth functional mix of additives (containing: 0,4 g/l<g glucono-delta­ lacton, 0,3 g/l<g vitamin C, and 0,01 g/l<g dextrose), is closed to the control sample, have been determined. The Tea sausage made with showed above functional mix of additives is
remarkable with good consistency, nice flavor, delicate sour taste, and color typical for those type dry-fermented sausages. The price of examined mix of additives is significantly lower than this of standard mix, used in control sample.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Agricultural Sciences > Animal and dairy science
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	16 Nov 2012 08:17
Last Modified:	10 Jun 2013 09:23
URI:	https://eprints.ugd.edu.mk/id/eprint/982

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