EJPAU 2008. Pyrcz J. , Kowalski R. , Bilska A. , Uchman W. EFFECT OF SELECTED ANTIOXIDANTS ON SOME FAT CHARACTERISTICS AND SENSORY QUALITY OF RAW SAUSAGES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Pyrcz J. , Kowalski R. , Bilska A. , Uchman W. 2008. EFFECT OF SELECTED ANTIOXIDANTS ON SOME FAT CHARACTERISTICS AND SENSORY QUALITY OF RAW SAUSAGES, EJPAU 11(2), #01.
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-01.html

EFFECT OF SELECTED ANTIOXIDANTS ON SOME FAT CHARACTERISTICS AND SENSORY QUALITY OF RAW SAUSAGES

Jan Pyrcz, Ryszard Kowalski, Agnieszka Bilska, Waldemar Uchman
Institute of Meat Technology, University of Life Sciences in Poznań, Poland

ABSTRACT

The influence of the addition of same antioxidants such as: BHT and protein hydrolysate and rosemary extract on some fat characteristic and sensory quality of raw sausages was checked during this research.

The quality of experimental sausages was evaluated by determination: their sensory desirability and their acid numbers and content of free fatty acids.

The results of the performed investigations revealed that the both checked factors of technological variability, i.e. the application of three types of antioxidants and the time of maturation diversified the results of examined quality parameters of raw sausages. It was further demonstrated that the applied antioxidants caused the slightly reduction of the acid number value, increased the total content of the lower volatile fatty acids and diversified the proportions of the determined free fatty acids. It was also found that raw sausages manufactured with the assistance of selected antioxidants were characterized by a slightly better sensory desirability of the taste and odour in comparison with the control sausages.

Key words: raw sausages, fat, sensory, quality, antioxidants.

Jan Pyrcz
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: janpyrcz@up.poznan.pl

Ryszard Kowalski
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: kowalski@au.poznan.pl

Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl

Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.