Effect of starter cultures and rosemary on physicochemical and sensory properties of fermented sausages in industrial conditions | Uticaj dodatka starter kultura i ekstrakta ruzmarina na određene fizičko-hemijske i senzorne osobine čajnih kobasica proizvedenih u industrijskim uslovima
2012
Kuzelov, A., Poljoprivredni fakultet, Štip (The Former Yugoslav Republic of Macedonia) | Stojanovski, M., Fakultet Biotehničkih nauka, Bitola (The Former Yugoslav Republic of Macedonia) | Mladenov, M., Mesna industrija, Sveti Nikole (The Former Yugoslav Republic of Macedonia) | Joševska, E., Fakultet Biotehničkih nauka, Bitola (The Former Yugoslav Republic of Macedonia)
The aim of this study was to determine the effect of starter cultures (Lactobacillus sakei + Staphylococcus carnosus) and rosemary extract (commercial preparate called Hidrobind) on physicochemical and sensory characteristics of fermented sausages. After 15 days of production sausages have pH value of 5.85-5.03 and aw/0.90/0.84. Neither was and statistically significant differences in other chemical content between control sample and tea sausages produced with starter culture and rosemary. The use of starter culture in sausages production gives products with slightly better sensory features, and rosemary has antioxidant effect.
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