Sensory and nutritive quality of fermented dry sausages produced in industrial conditions.

The paper investigates the sensory and nutritional quality of two groups of dry sausage produced in industrial conditions.The first group was produced with the addition of the nitrite salt and glucono delta lactone (GDL) and fibbers and another group with the addition of nitrite salt starter culture. Analysis of the results obtained in this study it was found that better quality sensory had tea sausage produced with the addition of a GDL. As for the quality nutritive no statistically significant differences with both groups of sausages.