EFFECTS OF DIFFERENT STARTER CULTURES ON THE SENSORY CHARACTERISTICS OF BULGARIAN RAW-DRIED MEAT PRODUCT
Authors
Indzhelieva Diana Todorova
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The microorganisms used for the biotechnology of the fermented meat products are very diverse but their roles are clearly defined for the different stages of the technological process, thus contributing to the end product’s specificity. The study presents the evaluation of the sensorial characteristics of the Strandzhansko djado, products to which starter cultures were added. The method used was the point-scale method, values between 0 and 5 were attributed to each characteristic, according to STAS11061-88 and comparing them to samples with no starter culture addition. The sensorial analysis was made by a commission of 5 specialists on products declared as finite.
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Authors
Indzhelieva Diana Todorova
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