Wydanie 272(11) 2009

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https://oa.zut.edu.pl/handle/20.500.12539/759

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Przeglądaj Wydanie 272(11) 2009 wg Temat "luncheon meat"

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    PozycjaOpen Access
    Wpływ rodzaju opakowania na wybane zmiany fizyczne mielonek mięsnych w czasie zamrażalniczego przechowywania
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szczepanik, Grzegorz; Ogiejko, Magdalena; Bakan, Agata; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In the article the authors tried to analyse physical and rheological changes that take place during three months of frozen storage in four selected luncheon meat (poultry, coming from four different producers). Samples were stored in packages from polythene foil in the air atmosphere and in vacuum, during three months in temperature – 25oC. After frozen storage, decreases of weight of luncheon meat were measured (on the basis of sublimation decrease and defrosted leak) and changes of texture were analysed (covering mostly changes of its hardness and adhesiveness). Performed analyses showed that vacuum packages protected luncheon meat against qualitative and quantitative changes better than packages with air inside. In spite of changes in both hardness and adhesiveness, that was significant in Mielonka turystyczna. The kind of packaging was comparing. Has given an examination products in decided majority of cases did not show the essential negative changes of hardness and adhesiveness.