Volume 11
Issue 2
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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 Poznań, Poland
2 Department of Food Quality Management,
University of Life Sciences in Poznań, 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 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
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
Piotr Konieczny
Department of Food Quality Management,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
email: pikofood@au.poznan.pl
Iwona Fabianowska-Stasiak
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
Piotr Pipowski
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, 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.