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.
2007
Volume 10
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bilska A. 2007. OPTIMIZATION OF THE COMPOSITION OF A MIXTURE OF SELECTED ADDITIVES IN THE PRODUCTION OF RAW SAUSAGES, EJPAU 10(1), #12.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-12.html

OPTIMIZATION OF THE COMPOSITION OF A MIXTURE OF SELECTED ADDITIVES IN THE PRODUCTION OF RAW SAUSAGES

Agnieszka Bilska
Institute of Meat Technology, University of Life Sciences in Pozna˝, Poland

 

ABSTRACT



The aim of the study was to determine an optimal composition of a mixture of selected additives: isoascorbic acid, sodium ascorbate and glucon-delta-lactone – GDL, in order to obtain a product with an appropriately high consumer quality in a given time. It was also observed that the application of optimal amounts of isoascorbic acid, sodium ascorbate and glucon-delta-lactone makes it possible to obtain the maximum score for overall acceptability already after 10 days of storage. The application of isoascorbic acid, sodium ascorbate and glucon-delta-lactone in arbitrarily selected amounts may result in a significant deterioration of quality. It was also found that the developed methodological and mathematical procedure facilitates a faster and cheaper determination of an optimal composition of a mixture of additives (especially that containing many additives) than using the trial and error method.

Key words: quality, sensory, examination, optimization, raw sausage, isoascorbic acid, sodium ascorbate, glucon-delta-lactone, additives.


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