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Storage stability of color and texture of sausages, made from frozen pork meat with addition of cryoprotectants.

Stabilnosc przechowalnicza barwy i tekstury parówek z miesa mrozonego z dodatkiem krioprotektantów.

Author(s) : MOSTOWSKI R., KRALA L., GALAZKA-CZARNECKA I., et al.

Type of article: Article

Summary

In the entire period of storage, only a slight variation of color parameters of sausages, regardless of cryoprotectant added to the meat before freezing, was found. A reduction of springiness and increased hardness of sausages was observed, but those changes were similar as for commercially available sausages produced from non-frozen meat. Thus, pork meat, frozen with addition of one of the tested cryoprotectants is suitable for the production of sausages as well as non-frozen pork meat.

Details

  • Original title: Stabilnosc przechowalnicza barwy i tekstury parówek z miesa mrozonego z dodatkiem krioprotektantów.
  • Record ID : 30020407
  • Languages: Polish
  • Source: Chlodnictwo - vol. 50 - n. 7-8
  • Publication date: 2015/07
  • DOI: http://dx.doi.org/10.15199/8.2015.7-8.2

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