Effect of Vitmeat-C preparation on colour change and stability of 'Bologna' type sausage

• Autorzy: Klak W. , Bilska A. , Krysztofiak K. , Sek P. , Uchman W.
• Języki publikacji: EN

Abstrakty

EN

Nowadays, according to expectations of consumer, meat products should be attractive from sensoric point of view, stable and safe. For consumers buying now more products in retail shops, colour is an important criterion by which they evaluate and choose meat products. Due to opinion of consumer, colour reflects proper composition of product, in particularly relation of meat to other compounds, freshness of raw materials and proper conditions of storage. Unexpected colour is associated with low quality of product [7].

Słowa kluczowe

EN

colour stability; ascorbic acid; Vitmeat-C preparation; colour change; sodium lactate; Bologna type sausage; sausage; quality improvement; meat product

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Klak W.

• AKWAWIT S.A., Leszno, Poland

autor

Bilska A.

autor

Krysztofiak K.

autor

Sek P.

autor

Uchman W.

Bibliografia

• Brewer M.S., McKeith F.K., Sprouls G., 1993. Sodium lactate effects on microbial, sensory and physical characteristics of vocum – packaged pork sausage. J. Muscle Foods, 4, 179–192.
• Brewer M.S., McKeith F.K., Sprouls G., 1993. Sodium lactate effects on microbial, sensory and physical characteristics of vocum – packaged pork sausage. J. Muscle Foods, 4, 179–192.
• Hvoslef J., 1982. Ascorbic acid: chemistry, metabolism and uses. Adv. Chem. Ser. 200: 37-57.
• McLaren K., 1980. Food colorimetry. In: Developments in food colour. Ed. J. Walford. Applied Science Publishers, London.
• Molska J., 1976. Some microbiological problems related to chilling storage of food. Przem. Spoż. 30: 15–18. [in Polish].
• Napierała W., 1996. Sodium lactate in meat processing. Gosp. Mięsna 48 (6): 28–35. [in Polish].
• Pezacki W., 1968. Technological quality deviations of meat products. PWRiL, Warszawa. [in Polish].
• Smith J., 1991. Food additive user’s handbook. Blackie, Glasgow.
• Tyszkiewicz I., 1994. Lactates as co servants of meat products. Gosp. Mięsna 46 (7): 18–21. [in Polish].
• Tyszkiewicz S., 2000. Time and shelf life according standards and rules of food low. Med. Wet. 56 (2): 85-89. [in Polish].
• Yang A., Higgs G.M., Shay B.J., 1993. Effects of sodium lactate on the microbiology of vacuum – packed, sliced luncheon meats. Proc. 39th Int. Cong. Meat Science and Technology. Calgary, Canada.
• 37th Report of the Joint FAO/WHO Expert Committee on Food Additives, 1991.