Uticaj smrzavanja i pohrane u smrznutu stanju na svojstva brzofermentiranih kobasica.
1983
Crnogorac N.
Practical preservation of frozen fast fermented sausages (FFS) (Pohorski salamin) on temperature -20'C is 4 months. After that period the organoleptic changes could be expected. While freezing on -35'C and keeping on -20'C in FFS are happening important chemical changes. The decreasing of liquid from the starting 42.3% after production, i.e. the maturing of 15 days to 37.5% after 6 months keeping is evident; while the quantity of fat in sausage filling is gradually increasing from starting 41.1 % to 45.6 %. The pH increasement is also evident (5,64 - 6,32). It is in positive, very high and statistically important correlation with increasement of degree of frequency and peroxide number of fats. The cited changes can not be in connection to established changes of mesophile and lipolytic bacterias and lactobacilluses in the frozen sausage filling. The established physical and chemical changes and according to them organoleptic changes in fats of "Pohjorski salamin" sausage filling can be in connection to activity of enzymes tolerant to cold, i.e. to own tissue lipolitic activity.
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