Wydanie 336(43)3 2017

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https://oa.zut.edu.pl/handle/20.500.12539/702

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Przeglądaj Wydanie 336(43)3 2017 wg Autor "Balowski, Mateusz"

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    The effect of modification of salt composition on the quality of sausages storage in modified atmosphere
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Pytel-Zając, Olga; Sobczak, Małgorzata; Lachowicz, Kazimierz; Żochowska-Kujawska, Joanna; Balowski, Mateusz; Lisiecki, Sławomir; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin
    The study compared the effect of salt composition modifications (substitution of NaCl by MgCl2 at 10, 20 and 30%) and cold storage at MAP on quality of medium ground pork sausages. The amount of mass losses (both thermal and storage), values of TPA parameters (hardness, cohesiveness, springiness, gumminess) and sensory attributes (appearance, texture, taste) of produced sausages were assessed. As a result of analysis, it was found that the addition of MgCl2 to a salt used in the production of sausages mainly increased the hardness, gumminess and thermal stability as well as induced some defects in taste profile. At the same time, it was found that replacement of 10% NaCl on MgCl2 allows to obtain a product of similar quality to the controls (produced only with NaCl addition).