Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
Abstract:The aim of the study was to compare selected chemical, microbiological, instrumental, and sensory properties of sliced dry fermented sausages produced using quick-dry-slice (QDS) technology or by the traditional way. The fermentation process took place as standard with both the technologies employed, and the level of lactic acid and acetic acid in the QDS products corresponded to the traditional technology. QDS products showed lower pH value, higher total viable count, and lactic acid bacteria (LAB) count by a… Show more
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