INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMI-DURABLE SAUSAGES
Aco Kuzelov, Nako Taškov, Dušica Saneva, Oksana Savinok
Faculty of Agriculture, University „Goce Delčev“, Štip, Republic of Macedonia
aco.kuzelov@ugd.edu.mk
This paper presents the influence of the lactate on the microbiological and sensory properties of semi-durable sausage. The addition of lactate a favorably affect the microbiological picture of the total number of bacteria and the sensory properties of semi-durable sausage. The addition of lactate preserved the sensory properties of the treated samples with lactate and their extended period of use.
Keywords: lactate; microbiological image; sensory properties; semi-durable sausage
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