Effect of types of phosphate preparations used on the quality of emulsion-type sausages

• Autorzy: Chmiel M. , Dasiewicz K. , Slowinski M.

Warianty tytułu

PL

Wpływ rodzaju zastosowanych preparatów fosforanowych na jakość kiełbas homogenizowanych

• Języki publikacji: EN

Abstrakty

EN

The objective of the research study was to determine the effect of phosphate preparations added in the form of 1 % aqueous solutions of various pH values on the quality of emulsion-type sausages. Four variants of sausages were manufactured: control variant with no phosphate preparations added (V1) and three variants with the phosphate preparations added: V2: 7.3; V3: 8.3; and V4: 9.7. The pH values of the meat batter and finished product were determined and the yield of the finished product was estimated. In the sausages studied, the total heme pigments and nitrosylhemochroms were determined and the heme pigment conversion degree was calculated. The texture parameters were measured and the sensory analysis of the emulsion-type sausages was performed. It was found that the addition of phosphate preparations impacted the pH value of the finished product, its yield, the total heme pigments and nitrosylhemochroms, as well as the heme pigment conversion degree. Moreover, a positive effect was reported of the added phosphate preparations on the texture of finished products (their hardness and chewiness) compared to the sausages with no phosphate preparations added. It was confirmed that it was advantageous to add, during the production process, phosphate preparations in the form of 1 % aqueous solutions of higher pH values to the emulsion-type sausages made from mechanically separated poultry meat; a proof thereof was, among other things, the increased yield of the finished product (from 117.9 % as for V1 to 122.8 % as for V4). The best results were obtained when the pH value of 1 % aqueous solutions of phosphate preparations was 9.7.

PL

Celem pracy było określenie wpływu dodatku preparatów fosforanowych w postaci 1-procentowych wodnych roztworów o różnym pH na jakość kiełbas homogenizowanych. Produkowano 4 warianty kiełbas: kontrolny (W1) bez dodatku preparatów fosforanowych oraz 3 warianty z ich dodatkiem o pH: W2 – 7,3, W3 – 8,3 i W4 – 9,7. Dokonano oznaczeń pH farszu oraz wyrobu gotowego, a także obliczono wydajność wyrobu gotowego. W badanych kiełbasach oznaczono zawartość barwników hemowych ogółem i nitrozylobarwników, a także obliczono stopień przereagowania barwników. Dokonano pomiaru parametrów tekstury i przeprowadzono analizę sensoryczną badanych kiełbas homogenizowanych. Stwierdzono, że dodatek preparatów fosforanowych wpłynął na pH gotowego wyrobu, jego wydajność, a także zawartość barwników hemowych ogółem, nitrozylobarwników oraz stopień przereagowania barwników. Stwierdzono także pozytywny wpływ preparatów fosforanowych na teksturę wyrobów (twardość i żujność) w porównaniu z kiełbasami bez ich dodatku. Dowiedziono celowości użycia w produkcji kiełbas homogenizowanych z odścięgnionego mięsa drobiowego 1-procentowych roztworów preparatów fosforanowych o wyższym pH, na co wskazuje m.in. wzrost wydajności gotowego wyrobu (ze 117,9 % – W1 do 122,8 % – W4). Najlepsze wyniki uzyskano przy użyciu 1-procentowych roztworów preparatów fosforanowych o pH 9,7.

Słowa kluczowe

EN

phosphate preparation; product quality; emulsion-type sausage; sausage; texture; quality

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2015
• Tom: 22
• Numer: 5
• Opis fizyczny: p.121-131,ref.

Twórcy

autor

Chmiel M.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Dasiewicz K.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Slowinski M.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland

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Identyfikatory

DOI

10.15193/zntj/2015/102/076