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. 2005. FEASIBILITY STUDY OF QUALITY IMPROVEMENT OF WIENER TYPE SAUSAGES PRODUCED WITH BLOOD PLASMA, EJPAU 8(4), #63.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-63.html

ABSTRACT

Substitution of meat with a protein preparation introduces to the product flavour intrinsic for the additive and results in a decreased amount of meat flavour precursors. The degree of observed changes in the quality of the finished product depends primarily on the amounts and type of added preparation. Although several substances may be used to improve the taste and aroma of protein preparations or products obtained with their use, herbs are found least objectionable from the consumer point of view. In the presented study a mixture of lovage roots, dried garlic and marjoram at the 1.5 : 1.0 : 4.0 ratio was used to mask the odour of dried blood plasma used to produce wiener type sausage. After aromatization and colouring of sausages with cured blood added (0.9%), sensory quality of this sausage improved on average by 0.7 points (in a 5-point scale). Sausage produced with no blood plasma added received the score of 4.5 points, whereas sausage with unmodified plasma added received 3.6 points. Aromatized and coloured sausage, which scored 4.3 points, was not different in terms of consumer traits from sausage produced with no additives.

Key words: sausages, blood plasma, flavour, colour, herbs, quality.

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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

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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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