Share

Storage stability of frozen poultry sausages.

Stabilnosc przechowalnicza mrozonych wedlin drobiowych.

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

Type of article: Article

Summary

Storage stability of two types of frozen and deep-frozen finely minced poultry sausages was investigated. The sausages ("doktorska" and frankfurter) produced in different casings were stored at T1= -25 °C and T2= -15 °C for a period of up to 11 weeks. Water content, weight loss, content of total protein and phosphorus, oxidative changes and consumer demand were analysed. It was shown that both methods of freeze preservation were very good for stabilizing the "doktorska" sausage quality. For the frankfurter sausage, -25 °C storage temperature was better than -15 °C, the latter being accompanied by loss of water, deterioration of colour and loss of aroma.

Details

  • Original title: Stabilnosc przechowalnicza mrozonych wedlin drobiowych.
  • Record ID : 2003-0875
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 12
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing