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
Bilska A. , Krysztofiak K. , Uchman W. , Konieczny P. , Fabianowska-Stasiak I. , Pipowski P. 2008. THE EFFECT OF FUNCTIONAL BLENDS ON SHELF LIFE OF MODEL PROCESSED MEATS, EJPAU 11(2), #15.
Available Online: http://www.ejpau.media.pl/volume11/issue2/abs-15.html

THE EFFECT OF FUNCTIONAL BLENDS ON SHELF LIFE OF MODEL PROCESSED MEATS

Agnieszka Bilska1, Krystyna Krysztofiak1, Waldemar Uchman1, Piotr Konieczny2, Iwona Fabianowska-Stasiak1, Piotr Pipowski1
1 Institute of Meat Technology, University of Life Sciences in Pozna˝, Poland
2 Department of Food Quality Management, University of Life Sciences in Pozna˝, Poland

 

ABSTRACT


The aim of the study was to investigate the effect of selected functional blends on shelf life of model meat products. Analyses showed that total microbial counts in functional blends did not have a significant effect on the variation of infection in case of sausages produced with their addition. However, in comparison to reference products sausages with a share of analyzed blends exhibited a significantly shorter shelf life. The presence of blends in sausages had a significant effect on the course of lipid changes and contributed to the acceleration of oxidation processes during sausage storage. Obtained results may be useful when determining admissible shelf life of sausages produced with an addition of analyzed functional blends.

Key words: functional blends, shelf life, sausages, quality, 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

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

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

Piotr Konieczny
Department of Food Quality Management,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624 Pozna˝, Poland
email: pikofood@au.poznan.pl

Iwona Fabianowska-Stasiak
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland

Piotr Pipowski
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland

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.