Faculty of Agricultural Sciences and Food
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Item type:Publication, Replacement of pork fat with sunflower oil in beef frankfurter production(Institute of Knowledge Menagament, Skopje, 2018)Belichovska Daniela, Pejkovski Zlatko, Belichovska KaterinaIn orderto determine the effects of total pork fat replacement with sunflower oil and addition of sodium lactate in the production of frankfurters, four variants of beef frankfurters were produced: 1) with pork fat, 2) with pork fat and lactate, 3) with sunflower oil, and 4) with sunflower oil and lactate. It was found that it is technologically possible complete replacement of pork fat with sunflower oil in the production of frankfurters despite some sensory deficiencies. frankfurters with sunflower oil were more firm, more elastic, with a gummy consistency, brighter in color, with less expressed aroma, but still sensory acceptable. They had better emulsion stability compared to those with pork fat. In the frankfurters with sunflower oil, there was a trend of decreasing the total number and number of lactic acid bacteria (especially after 71 days of storage). In frankfurters containing sodium lactate pH decreasing was slower, they had a lower aw-value and lower TBA-numbers. Purasal S added to the frankfurters in a concentration of 3,79% strengthened the taste of salty and had a mild antioxidant effect - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Impact of starter cultures and plant fibers on the characteristics of fermented sausages(MIT University, Skopje, 2016)Belichovska Daniela, Pejkovski Zlatko, Belichovska KaterinaВо индустриски услови, се произведени 4 варијанти на чаен колбас: со употреба на глуконо-делта-лактон, со глуконо-делта-лактонот + влакно од морков, со стартер-култура и со стартер-култура + влакно од морков. На готовиот производ се испитувани промените на рН и aw-вредноста, загубата во маса, содржината на вода и сензорните особини. Констатирано е дека со додавање на стартер-култури при производството на чаен колбас се скратува процесот на производство и се подобруваат сензорните особини на колбасите. Постигнатите крајни вредности на рН (4,68 до 5,36) и aw (0,856 до 0,882) овозможуваат добра стабилност и одржливост на готовиот производ. Со додавање на влакното од морков се намалува загубата во маса („калото“) на колбасите. Глуконо-делта-лактонот може во потполност да се замени со стартер-култури.