The quality of fermented raw sausages manufactured using porcine blood plasma

• Autorzy: Pyrcz J. , Kowalski R. , Konieczny P. , Danyluk B.
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

blood plasma; fermented raw sausage; fermentation; meat technology; porcine blood plasma; sensory acceptance; quality; raw sausage; sausage

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2005
• Tom: 08
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl/volume8/issue3/art-07.html

Twórcy

autor

Pyrcz J.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Kowalski R.

autor

Konieczny P.

autor

Danyluk B.

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