Original Research Article
Year: 2021 | Month: March | Volume: 8 | Issue: 3 | Pages: 148-154
The Impact of Glucono Delta Lactone (GDL) and Starter Cultures over the Chemical Composition in Fermented Sausages
Elena Joshevska1, Aco Kuzelov2, Tatjana Kalevska3, Gordana Dimitrovska1, Borche Makarijoski1
1Department of Food Technologies, University “St. Kliment Ohridski”- Bitola, Faculty of Biotechnical Sciences, North Macedonia
2Department of Food Technologies and Processing of Animal Products, Goce Delcev University of Stip, Faculty of Agriculture, North Macedonia
3Department of Food Technologies and Biotechnology, University “St. Kliment Ohridski”- Bitola, Faculty of Technology and Technical Sciences, Veles,Nort Macedonia
Corresponding Author: Elena Joshevska
ABSTRACT
The paper presents the dynamics of changes in the chemical composition of fermented sausages produced in the local meat industry, from the beginning until the end of ripening process (3; 7; 14; 20-day). Sausages are produced using Glucon Delta Lactone (GDL) additive and starter cultures. The addition of GDL and starter cultures has great influence on the pH value, as well as of the overall enzymatic process and of the achieved degree of ripening and drying. The results indicate more intensive proteolysis during the first seven days of the ripening. The intensity of proteolysis was stimulated by the activity of endogenous proteins and peptides of microorganisms from starter cultures. The complete chemical composition in all production batches corresponds to the requirements of the Rulebook on quality of minced meat, meat preparations and meat products.
Keywords: ripening, quality, meat, sausages, technology.
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