Influence of starter cultures on "Beni" salami technological process shortening
1995
Radisic, D. | Paunovic, Lj. | Vujanov, V. | Djokic, S. | Barac, D. (Industrija mesa "Bek", Zrenjanin (Yugoslavia))
Influence of starter cultures (Flora Carn Sl) on organoleptic characteristics and on fermentation process shortening of beef salami (BENI) was assessed in this work. During fermentation of salami with starter cultures and salami in control group, the following analysis were performed: basic chemical content, pH, aw, microbiological analysis (total count, Lactobacillus count, Micrococcus count) and organoleptic ranging of the product. Microbiological analysis showed that development and content of microflora in both groups salami, after seven days of fermentation, became very similar. Results of examination of the product showed that salami with starter cultures had better organoleptic characteristics and that, so called, "commercial ripening" of salami was achieved 10-12 days earlier compared to the control group.
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Эту запись предоставил Unassigned data from Yugoslavia