Liha töötlemine
become a common practice, the main objec- protein gellation and phosphates to act as
tive being the improvement of the stability of thickeners, humectants, and gelling agents.
the red nitrosylated pigment and the preven- To achieve consumer demands for extremely
tion of lipid oxidation (Balev et al. 2005). savory products, flavor enhancers (glutamic
Sugars are also commonly added to fer- and guanylic acids), and flavoring agents
mented sausages, among which the most (protein hydrolysates, herbs, and smoke
often used are dextrose, glucose, sucrose, and extracts) are also added (Roncalés 2007). For
lactose, as well as corn syrup and different a rapid pH drop, chemical acidulants such
starches (Rust 2007). The main role of sugars as lactic or citric acid or glucono-delta lactone
annaabi.ee 
