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1

Attempt to apply the computerised picture analysis for the estimation of the comminuting degree of raw sausages of salami type

100%
Dolata W., Zimny R.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
2

Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages

86%
Gomolka-Pawlicka M., Uradzinski J., Wiszniewska A.
Polish Journal of Veterinary Sciences
|
2004
|
tom 07
|
nr 4
The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (aw) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither aw nor pH.
3

The influence of microbiological modified bloom plasma on quality of the 'Polish salami' type raw sausages

86%
Pyrcz J., Uchman W., Konieczny P.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
1998
|
tom 01
|
nr 1
The principal aim of this study was to modify the method of using starter culture in the production of some raw sausages to improve their quality. The sausages ("Polish Salami") were manufactured using significant amount of blood plasma proteins as a substitute for meat protein (up to 20%). Preliminary condensed porcine blood plasma (with protein content of ca 20%), containing 2% of NaCl, 2% of lactose and 1% of glucose was incubated with 5% addition of microbial cultures mixture (Lb.brevis, Lb.casei, Str.lactis, St.cremoris, Candide kefyr) at 28(C for 24 hours. The initial microbiological modification of blood plasma resulted in a better distribution of high active micro-organisms in whole mass of raw material and, as a result, in improving the sensoric properties of final products. A higher content of volatile low fatty acids (30-60%, depending on the level of blood plasma addition) as result of more intensive fermentation process was observed.
4

Effect of selected antioxidants on some fat characteristics and sensory quality of raw sausages

72%
Pyrcz J., Kowalski R., Bilska A., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
|
tom 11
|
nr 2
5
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Content available

Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

72%
Hes M., Korczak J., Pyrcz J., Kowalski R.
Żywność Nauka Technologia Jakość
|
2009
|
tom 16
|
nr 4
The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of available lysine and methionine in raw Polish sausage. Experimental material consisted of four variants of experimental sausages. One variant consisted of a sample with no antioxidant added (control), while the following were added to the other variants: BHT (0.02%), rosemary ethanol extract (0.05%) and soy protein hydrolysate (2%). Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and the Totox index was controlled and content of available lysine and methionine were determined periodically. In order to determine the effect of the addition of antioxidants on the stability of available lysine and methionine, values of the coefficient of the slope of curve of changes in time (coefficient a/24 h) were analyzed along with the half-life period of the amino acids (TIC50). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantitative losses of available lysine and methionine in analyzed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT.
6

The quality of fermented raw sausages manufactured using porcine blood plasma

72%
Pyrcz J., Kowalski R., Konieczny P., Danyluk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2005
|
tom 08
|
nr 3
The principal aim of this study was to determine technological possibility of utilization of condensed porcine blood plasma containing about 21% of protein for production of "Salami" type raw sausages. These studies were based on evaluation of dynamic of fermentation changes and sensory quality of final products. Four variants of blood plasma preparations were applied in the study, it means: fresh condensed plasma, fresh condensed plasma modified microbiologically with addition of lactic acid bacteria cultures mixture, fresh condensed blood plasma modified with addition of liquid smoke preparation and dried blood plasma preparation after its water rehydration to the level ensuring total protein content of 21%. Sausages were next analyzed for content of lactic acid, total amount of volatile low fatty acids, pH-value, content of ethyl alcohol and their sensory acceptance. The relationships between analyzed chemical quality characteristics and sensory acceptability of experimental sausages were found.
7

The effect of the addition of isoascorbic acid and sodium ascorbate on sensory quality of raw sausage

72%
Bilska A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 1
The effect of the addition of isoascorbic acid and sodium ascorbate on storage changes of raw fermented semi-durable sausages quality was investigated in the study. The applied substances improved colour at cross-section, taste and overall acceptability, and had an advantageous effect on the consumer quality of the raw sausage during 30-day storage. It was also observed that the simultaneous application of isoascorbic acid and sodium ascorbate has a more significant effect on sensory quality attributes than the application of only one of them. On the basis of the obtained results it was found that the best products were obtained for the mixture of isoascorbic acid in the amount of 0.1 to 0.4 g/kg batter and 0.5 g sodium ascorbate per 1 kg of batter.
8

Optimization of the composition of a mixture of selected additives in the production of raw sausages

58%
Bilska A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2007
|
tom 10
|
nr 1
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Ocena jakosci wybranych kielbas salami na rynku warszawskim

44%
Tyburcy A., Kalinowska A.
Żywność Nauka Technologia Jakość
|
2000
|
tom 07
|
nr 1
65-72
Celem badań prezentowanych w artykule była ocena jakości wybranych kiełbas salami pochodzących z 5 zakładów mięsnych. Na podstawie oznaczonych wartości pH i obliczonej aktywności wody stwierdzono, że wszystkie oceniane produkty charakteryzowały się trwałością odpowiednią dla tego typu przetworów. Zawartość tłuszczu w kiełbasach była wyraźnie zróżnicowana, co nie miało jednak adekwatnego wpływu na ich cenę. Na 19 przebadanych próbek produktów tylko raz stwierdzono niezgodność zawartości tłuszczu i białka z wymaganiami Polskiej Normy. Zastosowany w pracy do oceny tekstury test penetracji nie pozwala z dostateczną dokładnością przewidywać wyników oceny sensorycznej tego wyróżnika kiełbas.
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