Open AccessDYNAMICS OF THE FILLING MASS AND pH IN DURABLE SAUSAGES DURING RIPENING
Author(s) -
Kujtim Elmazi,
Mitre Stojanovski,
Elena Joshevska,
Biljana Trajkovska,
Nesim Seferi
Publication year - 2019
Publication title -
knowledge
Language(s) - English
Resource type - Journals
eISSN - 2545-4439
pISSN - 1857-923X
DOI - 10.35120/kij3403663e
Subject(s) - ripening , food science , chemistry , fermentation , relative humidity , thermodynamics , physics
The paper presents the results of studies done regarding the changes in the filling mass and pH in durable sausages (Kulen and Tea sausages) during ripening. The changes in the mass and pH of Kulen and Tea sausages during ripening were monitored every three days. Ripening of the durable sausages lasts for 15-20 days and is performed in chambers with controlled conditions (temperature and relative humidity). The initial filling mass of the pre-fermentation is 894.5g in average with a pH value of (7.1 ° C), 5.78. After completion of ripening (20th day) the average mass of the Kulen was decreased and in average changes into 615.5g. The average calorie is 297.0g or 31.19%. The final pH of the Kulen after fermentation is 4.55. The average filling mass of sausage immediately after filling was 470.5g and a pH of 5.89 at a temperature of (7.1 ° C). After 15 days of ripening the average weight of the Tea sausage was decreased with an average weight of 317.0 g. The mass loss is 153.5g, or 32.62%. The final pH of the Tea sausage after fermentation is 4.88.