Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage
The aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/811 |
| _version_ | 1797471628172460032 |
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| author | Marta Chmiel Lech Adamczak Dorota Pietrzak Tomasz Florowski Anna Florowska |
| author_facet | Marta Chmiel Lech Adamczak Dorota Pietrzak Tomasz Florowski Anna Florowska |
| author_sort | Marta Chmiel |
| collection | DOAJ |
| description | The aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional specialities guaranteed. It was found that the use of lower RH of drying air allowed a time reduction of 20%. Lowering the RH of air during the drying process did not affect the cross-sectional colour and odour of the sausages, colour components, TBARS values, protein, fat and salt content. However, the acceleration of the drying process resulted in very dried outer layers and less dry interior of KSS sausages. As a result, the sausages had lower scores in the sensory evaluation of hardness and overall acceptability. For this reason, shortening the drying process of sausages by using air with lower relative humidity is not recommended. |
| first_indexed | 2024-03-09T19:50:52Z |
| format | Article |
| id | doaj.art-11aeb853a5be4f769a8cc16f7ad658c9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:50:52Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-11aeb853a5be4f769a8cc16f7ad658c92023-11-24T01:10:16ZengMDPI AGFoods2304-81582022-03-0111681110.3390/foods11060811Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” SausageMarta Chmiel0Lech Adamczak1Dorota Pietrzak2Tomasz Florowski3Anna Florowska4Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandThe aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional specialities guaranteed. It was found that the use of lower RH of drying air allowed a time reduction of 20%. Lowering the RH of air during the drying process did not affect the cross-sectional colour and odour of the sausages, colour components, TBARS values, protein, fat and salt content. However, the acceleration of the drying process resulted in very dried outer layers and less dry interior of KSS sausages. As a result, the sausages had lower scores in the sensory evaluation of hardness and overall acceptability. For this reason, shortening the drying process of sausages by using air with lower relative humidity is not recommended.https://www.mdpi.com/2304-8158/11/6/811relative air humidity“krakowska sucha staropolska” sausagequalitytraditional speciality guaranteeddrying |
| spellingShingle | Marta Chmiel Lech Adamczak Dorota Pietrzak Tomasz Florowski Anna Florowska Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage Foods relative air humidity “krakowska sucha staropolska” sausage quality traditional speciality guaranteed drying |
| title | Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage |
| title_full | Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage |
| title_fullStr | Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage |
| title_full_unstemmed | Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage |
| title_short | Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage |
| title_sort | effect of differentiated relative humidity of air on the quality of traditional speciality guaranteed krakowska sucha staropolska sausage |
| topic | relative air humidity “krakowska sucha staropolska” sausage quality traditional speciality guaranteed drying |
| url | https://www.mdpi.com/2304-8158/11/6/811 |
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