{"title":"INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMI-DURABLE SAUSAGES","authors":"A. Kuzelov, N. Taskov, Dusica Saneva, O. Savinok","doi":"10.54865/mjas1442075k","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"57 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2014-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Macedonian Journal of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54865/mjas1442075k","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
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.
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