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1

Characteristics of sensory quality of Bologna-type sausage from Polish and Italian markets

100%
Makala H., Olkiewicz M., Moch P.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2006
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tom 05
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nr 2
107-116
Abstract. The aim of the studies was to compare raw material composition, chemical parameters and evaluation of sensory quality of Bologna-type sausage, coming from Polish and Italian market. The studies were conducted on two samples of Polish and Italian sausage and included determination of basic chemical composition (content of water, total protein, fat, sodium chloride, ash, starch, collagen and total phosphorus) and sensory profile analysis. The results of the evaluation of declared raw material composition and of chemical tests indicate a considerable differentiation of raw material as well as of the evaluated parameters of the studied assortments. In the basic raw material composition of Italian sausages, application of meat, stomachs and pork fat was declared whereas Polish sausages were declared as containing pork or beef meat, mechanically deboned poultry meat and pork fat, and in the both discussed assortments - functional additives were declared. Italian Bologna-type sausages were characterized by significantly lower content of water, starch and carbohydrates as compared to Polish products and significantly higher content of protein, fat, chlorides, ash and collagen, resulting from the raw materials, used in production and from the level of the employed functional additives. The evaluated products were characterized by a differentiated sensory profile of texture and desirability of the evaluated discriminants. Italian sausages were characterized by significantly higher hardness, springiness and desirability of consistence as compared to Polish market products from the same assortment group. Significantly higher fat content in Italian Bologna--type sausages has not been reflected in higher sensation of fattiness, sensorilly evaluated. In Italian Bologna-type sausages, a rich flavour profile was defined.
2
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Effect of raw material formulation on basic composition and rheological properties of a model product of mortadella type

84%
Olkiewicz M., Moch P.
Acta Agrophysica
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2008
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tom 11
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nr 1[156]
3

Effect of Vitmeat-C preparation on colour change and stability of 'Bologna' type sausage

84%
Klak W., Bilska A., Krysztofiak K., Sek P., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2001
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tom 04
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nr 2
Nowadays, according to expectations of consumer, meat products should be attractive from sensoric point of view, stable and safe. For consumers buying now more products in retail shops, colour is an important criterion by which they evaluate and choose meat products. Due to opinion of consumer, colour reflects proper composition of product, in particularly relation of meat to other compounds, freshness of raw materials and proper conditions of storage. Unexpected colour is associated with low quality of product [7].
4

Effect of enriching model meat products with oils, abundant in polyunsaturated fatty acids on the selected quality parameters

67%
Makala H.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2007
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tom 10
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nr 2
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