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.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Dolata W. , Piotrowska E. , Krzywdzinska M. 1999. THE EFFECT OF CARBONATE PREPARATIONS ON THE RHEOLOGICAL PROPERTIES OF MEAT BATTER AND ON SAUSAGE QUALITY, EJPAU 2/issue2/volume2(2), #07.
Available Online: http://www.ejpau.media.pl/volume2/issue2/volume2/issue2/food/abs-07.html

ABSTRACT

The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the sausages 24 hrs after their production. Carbonate preparations added during meat chopping operation were found to increase pH value and decrease thermal drip in the batter whereas sausage texture and sensory quality were not worsened in comparison with the control sausage. Carbonate additives increased considerably the yield of finished products. The experimental findings demonstrated that the examined carbonate preparations may be used in the commercial production of comminuted sausages.

Key words: functional additives, carbonate preparations, comminuted sausages.

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