Uticaj vrste smesa za oblaganje na gubitak mase, promene u mastima i senzorna svojstva sirovih kobasica.
1990
Vrbaski Z. | Svrzic G. | Vranac K. | Susic M.
For investigations the mixtures for coating of raw sausages with acetylated monoglycerides as basic components were prepared. The effect of fatty acids derivates as additives influencing the characteristics of coating mixture was investigated. Wax as an additive was also used and such mixture showed the lowest water vapour permeability i.e. the lowest weight loss. After 16 days of storage at relative humidity od 3 % in sausage fats the quantity of free fatty acids. peroxide value and thiobarbituric acid number were determined. The significant increase in free fatty acids content was registered only in control samples. Sensory evaluations showed better sensory characteristics in samples with coating mixtures comparing to the control samples. However, the correlation between total sensory quality and weight loss was not estabilished.
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