Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages
This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1225125 |
| _version_ | 1819044645141741568 |
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| author | Aneta Cegiełka Małgorzata Gniewosz Elżbieta Hać-Szymańczuk Anna Chlebowska-Śmigiel |
| author_facet | Aneta Cegiełka Małgorzata Gniewosz Elżbieta Hać-Szymańczuk Anna Chlebowska-Śmigiel |
| author_sort | Aneta Cegiełka |
| collection | DOAJ |
| description | This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition. |
| first_indexed | 2024-12-21T10:15:58Z |
| format | Article |
| id | doaj.art-66c955711f2244f58daa729dd091cb6e |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-21T10:15:58Z |
| publishDate | 2017-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-66c955711f2244f58daa729dd091cb6e2022-12-21T19:07:35ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452017-01-0115114715410.1080/19476337.2016.12251251225125Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausagesAneta Cegiełka0Małgorzata Gniewosz1Elżbieta Hać-Szymańczuk2Anna Chlebowska-Śmigiel3Warsaw University of Life Sciences – WULS SGGWWarsaw University of Life Sciences – WULS SGGWWarsaw University of Life Sciences – WULS SGGWWarsaw University of Life Sciences – WULS SGGWThis paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.http://dx.doi.org/10.1080/19476337.2016.1225125Pullulanhomogenized scalded sausageslow-fat sausagesstoragequality |
| spellingShingle | Aneta Cegiełka Małgorzata Gniewosz Elżbieta Hać-Szymańczuk Anna Chlebowska-Śmigiel Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages CyTA - Journal of Food Pullulan homogenized scalded sausages low-fat sausages storage quality |
| title | Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages |
| title_full | Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages |
| title_fullStr | Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages |
| title_full_unstemmed | Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages |
| title_short | Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages |
| title_sort | effect of the addition of pullulan on the quality of low fat homogenized scalded sausages |
| topic | Pullulan homogenized scalded sausages low-fat sausages storage quality |
| url | http://dx.doi.org/10.1080/19476337.2016.1225125 |
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