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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Changes in cooked ham inoculated with lactic acid bacteria(Faculty of Agricultural Sciences and Food, University Ss. Cyril and Methodius in Skopje, 2015)Belichovska Daniela, Pejkovski Zlatko, Belichovska KaterinaChanges in pH, production of metabolites (glucose, lactic acid, ethanol) and sensory properties during storage of cooked ham inoculated with lactic acid bacteria Leuconostoc citreum, Lactobacillus sakei and Weisella viridescens were investigated. It was found that pH of the ham was almost identical in each strain of used bacteria up to the 30th day of the experiment and varied from 6.01 to 6.09. A major change in pH value was not observed in Leuconostoc citreum. Lactobacillus sakei had a normal pH up to the 30th day, and then started to decline rapidly, while in Weisella viridescens rapidly declined after the 40th day. At the beginning, the concentration of glucose was the same (1 g/kg) in all strains of bacteria, it was reduced at the end, and, in some species, it was almost not present. Concentration of lactic acid in all strains of bacteria was very similar at the beginning and then started to grow slightly. At the moment when reached the highest level, then pH began to decline. Ethanol was found in higher concentrations at the end of the experiment.