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

Krysztofiak K. 2004. POSSIBILITIES ASSESSMENT OF A COLOUR MODIFICATION IN WIENER SAUSAGES MADE WITH PLASMA PROTEINS, EJPAU 7(2), #08.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-08.html

ABSTRACT

In the following work, it is proved that the usage of plasma proteins has badly effected the colour desirability in wiener sausages. In order to improve the degree of pigmentation, the cured blood and solution of betanin were used. The general optimisation procedure is based on determining the connection between the amount of added pigments and the colour desirability. First it was examined what ranges of L*, a*, b* (physical colour parameters) a sensory examination colour assessment (e.g. 4.0 points) can be related to. Next, it was examined what marks for the colour desirability were given to sausages colour with different amounts of single pigments and mixtures of various proportions.

Key words: colour optimisations, sausages, plasma additives, cured blood, betanin..

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