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.

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Pyrcz J. , Uchman W. , Konieczny P. 1998. THE INFLUENCE OF MICROBIOLOGICAL MODIFIED BLOOD PLASMA ON QUALITY OF THE "POLISH SALAMI" TYPE RAW SAUSAGES. , EJPAU 1(1), #03.
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-03.html

ABSTRACT

The principal aim of this study was to modify the method of using starter culture in the production of some raw sausages to improve their quality. The sausages ("Polish Salami") were manufactured using significant amount of blood plasma proteins as a substitute for meat protein (up to 20%). Preliminary condensed porcine blood plasma (with protein content of ca 20%), containing 2% of NaCl, 2% of lactose and 1% of glucose was incubated with 5% addition of microbial cultures mixture (Lb.brevis, Lb.casei, Str.lactis, St.cremoris, Candide kefyr) at 28(C for 24 hours. The initial microbiological modification of blood plasma resulted in a better distribution of high active micro-organisms in whole mass of raw material and, as a result, in improving the sensoric properties of final products. A higher content of volatile low fatty acids (30-60%, depending on the level of blood plasma addition) as result of more intensive fermentation process was observed. No changes of sausages

Key words: raw sausage, blood plasma, consumer quality.

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