Published February 19, 2020
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INFLUENCE OF STARTER CULTURES ON THE QUALITY AND HYGIENE INDICATORS OF RAW-DRIED "SUDZHUK" AND FILLET
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- 1. University of Forestry, Faculty of Veterinary Medicine, Sofia, Bulgaria
Contributors
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- 1. University of Forestry, Sofia, Bulgaria
Description
The application of selected microbial cultures, accelerating the ripening process of dried meat products, has a beneficial effect on economic results, but has changed their organoleptic and quality indicators. In recent years, however among the consumers there have been a return to the tastes of Bulgarian raw-dried products produced by traditional technologies. In the present study, indicators of raw-dried “sudzhuk” and fillet, pro-duced in both ways, were compared. The research has shown that even without the addition of microbial cultures, based on the natural microflora of the raw materials and the production environment typical to the geographical region, “sudzhuk” and fillet can be produced with good drying characteristics (aw and pH) and excellent organoleptic qualities.
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