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.
2006
Volume 9
Issue 1
Topic:
Veterinary Medicine
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Szmańko T. , Malicki A. , Nawrat A. , Brużewicz S. , Dworecka E. 2006. SHELF-LIFE OF HOMOGENIZED SAUSAGE DEPENDS ON THE MOMENT IT WAS PLACED AT NEAR CRYOSCOPIC TEMPERATURE, EJPAU 9(1), #04.
Available Online: http://www.ejpau.media.pl/volume9/issue1/abs-04.html

SHELF-LIFE OF HOMOGENIZED SAUSAGE DEPENDS ON THE MOMENT IT WAS PLACED AT NEAR CRYOSCOPIC TEMPERATURE

Tadeusz Szmańko1, Adam Malicki2, Agnieszka Nawrat1, Szymon Brużewicz3, Ewa Dworecka1
1 Department of Animal Product Technology and Quality Management, Agricultural University of Wrocław, Poland
2 Department of Food Hygiene and Consumer Safety, Agricultural University of Wrocław, Poland
3 Institute of Social Problems of Health and Education, Warsaw School of Social Psychology, Poland

 

ABSTRACT



The aim of a study was to determine the impact of unfavorable storage conditions on physico-chemical, sensory and microbiological parameters of homogenized sausage kept at near cryoscopic temperature (n.c.t.). Post production the sausages were kept at 4°C for 12h (group I) or at 12°C for 48h (II) and 96h (III). Subsequently, all the products were stored at n.c.t. (-3.6±0.2°C) for 0, 7, 14, 21 and 28 days. Unfavorable conditions the sausages were exposed prior the cryoscopic storage, reflected to their increased acidity and free amino group content along with the decrease in free nitrates (III). They however changed neither the color nor the rheological parameters and total sensory value of the products studied. Moreover, the cryoscopic storage positively affected the microbiological quality of sausages analyzed.

Key words: homogenized sausages, unfavorable conditions of post-production storage, cryoscopic storage, quality.

Tadeusz Szmańko
Department of Animal Product Technology and Quality Management,
Agricultural University of Wrocław, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
phone: (0-71) 320 54 98
email: szmanko@ozi.ar.wroc.pl

Adam Malicki
Department of Food Hygiene and Consumer Safety,
Agricultural University of Wrocław, Poland
C.K. Norwida 31, 50-375 Wrocław, Poland
tel. (0-71) 320 53 99
email: malicki@ozi.ar.wroc.pl

Agnieszka Nawrat
Department of Animal Product Technology and Quality Management,
Agricultural University of Wrocław, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
phone: (0-71) 320 54 98

Szymon Brużewicz
Institute of Social Problems of Health and Education,
Warsaw School of Social Psychology, Poland


Ewa Dworecka
Department of Animal Product Technology and Quality Management,
Agricultural University of Wrocław, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
phone: (0-71) 320 54 98

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.

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