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Change of chemical constitution of the traditional Macedonian sausage kept of different temperatures

By Aco Kuzelov, Mitre Stojanovski, O Savinok, N Nikolova and Dijana Naseva


This study reports the changes that occur at vacuum packed Macedonian sausage produced in the traditional way during the storage in cooling chamber at different temperature conditions of 6 C an 15 C. Changes that occur during the storage were examined on 2, 15, 25 and 50 day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of proteins, fats and mineral materials. The total number of bacteria in the sausages increases during the storage mostly of those at 15 C. Best sensor characteristics till the 50 day showed the sausage kept on 6 C

Topics: Animal and dairy science
Year: 2012
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