ANALYSIS OF PH VALUE AND WATER ACTIVITY AS KEY SAFETY PARAMETERS FOR KULEN SAUSAGE
Tanja STOJANOVSKA, Tatjana KALEVSKA, Nevena GRUEVSKA, Daniela N. NEDELKOSKA
Abstract
Active acidity (pH) and water activity (aw) were analyzed in 14 samples (K01-K14) of kulen available in markets in the Republic of North Macedonia. These samples were produced under industrial conditions by various manufacturers from R.N. Macedonia and neighboring countries in the region. The obtained pH values ranged from 4.24 to 4.97, while the aw values of the Kulen sausages ranged from 0.789 to 0.903. The pH and aw values are critical parameters for assessing the stability and safety of fermented products. According to European regulations, fermented sausages do not support the growth of L. monocytogenes under conditions of pH ≤ 5.0 and aw ≤ 0.94. All analyzed samples of kulen sausages (K01-K14) fall within this range that does not support the growth of L. monocytogenes, indicating a well-controlled technological process.
Pages:
131 - 137