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Emballage des saucisses sous atmosphère modifiée.

Pakowanie i przechowywanie wedlin w modyfikowanej atmosferze (MAP).

Auteurs : KRALA L., KULAGOWSKA A.

Type d'article : Article

Résumé

The effect of packing methods on the quality of two types of sausages in natural casings, kept in cold storage conditions (4 plus or minus 2°C) for up to 50 days was investigated. Tests were made on "Torunska" and "Podwawelska" sausages packed in the modified atmosphere MAP (80% N2 + 20% CO2) and under vacuum. Control samples of the same sausages were stored in the air, without additional packing. The content of proteins and water, changes of colour, oxidising changes (TBA index), mass loss and sensorial features (smell, juiciness, savouriness and desirability) were analysed. Superiority of packing in the modified atmosphere over vacuum packing was documented. The MAP sausages preserved very good quality for at least 50 days.

Détails

  • Titre original : Pakowanie i przechowywanie wedlin w modyfikowanej atmosferze (MAP).
  • Identifiant de la fiche : 2006-1858
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 40 - n. 9
  • Date d'édition : 2005

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