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Stabilité lors de l'entreposage des saucisses de volaille congelées.

Stabilnosc przechowalnicza mrozonych wedlin drobiowych.

Auteurs : KULAGOWSKA A., KRALA L.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Stabilnosc przechowalnicza mrozonych wedlin drobiowych.
  • Identifiant de la fiche : 2003-0875
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 36 - n. 12
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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