THE EFFECT OF MODIFICATION OF SALT COMPOSITION ON THE QUALITY OF SAUSAGES STORAGE IN MODIFIED ATMOSPHERE
Journal Title: Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica - Year 2017, Vol 43, Issue 336
Abstract
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).
Authors and Affiliations
Olga PYTEL-ZAJĄC, Małgorzata SOBCZAK, Kazimierz LACHOWICZ, Joanna ŻOCHOWSKA-KUJAWSKA, Mateusz BALOWSKI, Sławomir LISIECKI1
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