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 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bilska A. , Krysztofiak K. , Grzesiak J. , Timm W. , Uchman W. 2007. THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE, EJPAU 10(4), #28.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-28.html

THE EFFECT OF SELECTED ADDITIVES ON REDOX CHANGES IN VACUUM STORED SLASKA TYPE SAUSAGE

Agnieszka Bilska, Krystyna Krysztofiak, Jacek Grzesiak, Wojciech Timm, Waldemar Uchman
Institute of Meat Technology, University of Life Sciences in Poznań, Poland

 

ABSTRACT



The effect of an addition of citric acid, isoascorbic acid, sodium ascorbate and tocopherol on redox changes was analyzed in the lipid fraction of vacuum stored Slaska type sausage. It was observed that the kind of additive and storage time of the product had a statistically significant effect on all analyzed indexes. The lowest value of the redox potential was found for the sample with the highest addition of isoascorbic acid, but the lowest amounts of sodium ascorbate and citric acid. Moreover, statistically significant correlations were recorded between nitrite residue and pH–value and between nitrite residue and redox potential.

Key words: antioxidants, additives, redox, potential, vacuum packaging, sausage, storage.

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

Krystyna Krysztofiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
phone: (+48 61) 848 75 09

Jacek Grzesiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznan, Poland

Wojciech Timm
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznan, Poland

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.

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