The Influence of Some Starter Cultures on the Texture of Industrially Produced Macedonian Traditional Sausage

The aim of this paper is to monitor the influence of two starter cultures on texture of industrial produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by the addition of starter culture CS-300 in combination with powder Swiss chard and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by the addition of starter cultures CS-300 and BLC-78 in combination with powdered Swiss chard and powdered acerola. The greatest strength (penetration force) on the surface was determined in the sausages from variant 3 (8.773 N), and the sausages from variant 2 (8.521 N) are characterized with the smallest hardness