Influence of functional components on the physico-chemical and sensory characteristics of fermented sausages.

In this paper, the physico-chemical and sensory characteristics of functional fermented sausages with addition of probiotic culture Bifidobacterium longum BB536 and inulin, (sausages B and C) were examined and compared with those of conventionally fermented sausages (K). Fermented sausages were produced under industrial conditions in The Meat Industry in Republic of Macedonia. Chemical composition was evaluated according to standard ISO methods. The energy value of the sausages was calculated by formula according to Golob [4] and Kuhar [5]. Sensory characteristics were estimated by experienced professionals using method of scoring according Radovanovic and Popov-Raljic [13]. Functional fermented sausages contain above 28% protein and 36% fat. Their energetic value is smaller by 165.2kJ/100 g compared to conventional ones. The lowest score of all tested sensory properties of the sausages have control group K (4.31) produced by standard recipe. Based on this conducted research can be concluded that the addition of functional components in the production is justified, not only to improve the nutritional and biological value, but for the sensory quality that is an important factor to greater demand for these types of sausages.