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Stability of the quality of dry smoked sausage during cold storage.

Stabilnosc jakosci weglin trwalych podczas chlodniczego przechowywania.

Author(s) : KULAGOWSKA A., KRALA L.

Type of article: Article

Summary

The stability of the quality of thin dry smoked pork sausage and dry smoked sausage was assessed during cold storage at 4 °C for 70 days. The sausages were packed under vacuum and in HDPE polyethylene film without deaeration. The protein, water and salt content, oxidative changes, colour, mass losses and sensory features were analysed. The results were verified using statistical methods. It was demonstrated that vacuum packing ensured very good quality of dry sausages up to 70 days, while ordinary HDPE film packing did not last longer than 30 days.

Details

  • Original title: Stabilnosc jakosci weglin trwalych podczas chlodniczego przechowywania.
  • Record ID : 2004-2347
  • Languages: Polish
  • Source: Chlodnictwo - vol. 38 - n. 11
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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