EJPAU 2006. Pyrcz J. , Pietrończyk K. , Kowalski R. , Danyluk B. THE EFFECT OF SPECIES ORIGIN OF LIVER ON QUALITY OF LIVER PATE TYPE SAUSAGE

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.

2006
Volume 9
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Pyrcz J. , Pietrończyk K. , Kowalski R. , Danyluk B. 2006. THE EFFECT OF SPECIES ORIGIN OF LIVER ON QUALITY OF LIVER PATE TYPE SAUSAGE, EJPAU 9(2), #21.
Available Online: http://www.ejpau.media.pl/volume9/issue2/abs-21.html

THE EFFECT OF SPECIES ORIGIN OF LIVER ON QUALITY OF LIVER PATE TYPE SAUSAGE

Jan Pyrcz¹, Krzysztof Pietrończyk², Ryszard Kowalski¹, Bożena Danyluk¹
¹ Institute of Meat Technology, University of Life Sciences in Poznań, Poland
² P.P.H.U. “W-D” Sp. z o.o, Skwierzyna, Poland

ABSTRACT

The aim of the study was to determine the effect of species origin of liver in the raw material composition and kind of thermal process (pasteurisation and sterilization) on the physicochemical and sensory quality of liver pate type miscellaneous sausages.

Experimental material consisted of model emulsified liver pate type miscellaneous sausages produced at the P.P.H.U. “W-D” sp. z o.o. processing plant in Skwierzyna. The technological factor, which affected properties of experimental batters and the quality of final products, was the introduction in the formulation of three different species origin types of liver (porcine, poultry and rabbit liver). In this way three variants of experimental sausages liver pate type were produced. The quality of experimental sausages was assessed on the basis of the following characteristics: cooking loss, vitamin A content, sensory analyses.

The following conclusions can be formulated from the presented study. The quality of liver pate is determined both by the method of preparation of liver for production (raw, blanched) and the temperature of heating (pasteurization or sterilization). It was found that the lowest cooking loss occurs in pasteurized products produced with the additions of raw poultry and rabbit liver. Preproduction blanching of liver and higher heating temperature (sterilization) have a negative effect on the analyzed quality attributes of experimental products. Out of the three experimental products the highest scores for sensory quality attributes (apart from aroma) were given to sausages produced with the addition of poultry and rabbit liver.

Key words: liver pate, edible by-products, quality.

Jan Pyrcz
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: janpyrcz@up.poznan.pl

Krzysztof Pietrończyk
P.P.H.U. “W-D” Sp. z o.o, Skwierzyna, Poland
Wiosny Ludow, 66-440 Skwierzyna, Poland

Ryszard Kowalski
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: kowalski@au.poznan.pl

Bożena Danyluk
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

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.