Papers by Katerina Belichovska
Knowledge International Journal, 2019
The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausag... more The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics. They recently entered the world ark of flavours supported by the “Slow Food” organization. The purpose of this thesis is to examine whether the leek, in dry condition, as a natural source of nitrates, combined with the starter cultures Bactoferm CS-300 together with SafeProImporous, could produce satisfactory results for making the Krushevo sausage and The Vevchani sausage – lukanec. It has been concluded that, for both types of sausages, the desired color has been reached, without using nitrites which are harmful for our health. The dry leek can be used as a suitable substitute for the chard in powder. The starter cultures helped reaching better sensory characteristics (color of surface and cross section, flavor, scent, texture) of th...
Meat Technology
Smoking is a method for preserving fi shes that, after previous salting, are processed with organ... more Smoking is a method for preserving fi shes that, after previous salting, are processed with organic components obtained from smoke. Smoke contains volatile aromatic substances that give specifi c features to fi sh fl esh (attractive appearance, colour, fl avour and aroma) and have bactericidal eff ects. Smoked fi sh is a fl avourful and nutritious product, ready for use with or without further cooking or processing. Besides useful compounds, smoke contains harmful substances that have carcinogenic properties. The quality of smoked fi sh depends on many factors including the species and size of fi sh, fi sh diet, condition and treatment before smoking (fresh, frozen), and the methods of salting, heat treatment and smoking. Depending on the temperature of the smoking chamber, smoking can be cold, warm or hot, and depending on the environment in which smoking is conducted, diff erent smoking techniques are employed: smoking with natural smoke, smoking without smoke and mixed smoking. When smoking is with natural smoke, fi sh is processed in a smoke-air mixture, which is formed during the direct incomplete combustion (pyrolysis) of wood. Smoking without smoke utilises smoke preparations obtained from smoke or its components. Fish smoked with smoke preparations does not contain harmful components, because smoke preparations are previously purifi ed to remove these substances. Liquid smoke (smoke aqueous solution), which is suffi ciently studied, available and has minimal potential toxicity, is attracting more attention today.
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Papers by Katerina Belichovska