Changes in the organic acids content during the production of the Petrovac sausage
2018
Milićević, Bojana | Danilović, Bojana | Džinić, Natalija | Savić, Dragiša
The activity of lactic acid bacteria during the production of fermented sausages induces the accumulation of organic acids and affects the final product characteristics. The changes in the organic acids content during the production are mainly affected by the production parameters and the diversity of lactic acid bacteria microbiota. The aim of this work is monitoring of organic acids (lactic, acetic and citric acids) during the production of the Petrovac sausage produced under different conditions. The results indicated the presence of lactic, citric and acetic acid. During the ripening of sausages, lactic acid was detected in all the samples and in the highest concentrations (1.3-22.5 mg/g). The increase in the concentration of lactic acid was more significant compared to the increase of acetic and citric acid.
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