Effect of packaging on the colour of traditional dry fermented sausage (Petrovská kolbása) during storage
2011
Savatić, S., Faculty of Technology, Novi Sad (Serbia) | Petrović, Lj., Faculty of Technology, Novi Sad (Serbia) | Jokanović, M., Faculty of Technology, Novi Sad (Serbia) | Tasić, T., Institute for Food Technology, Novi Sad (Serbia) | Ikonić, P., Institute for Food Technology, Novi Sad (Serbia) | Džinić, N., Faculty of Technology, Novi Sad (Serbia) | Tomović, V., Faculty of Technology, Novi Sad (Serbia) | Šojić, B., Faculty of Technology, Novi Sad (Serbia)
The aim of this study was to examine colour of traditional dry fermented sausages (Petrovská kolbása) packed in vacuum (2) and modified atmosphere (3) and compare it to the colour of non-packed sausage (1). All groups of sausage were manufactured by the same recipe and processed by smoking, drying and ripening in traditional way in rural household. At the end of drying process sausages were packed and stored at 10 deg C for 6 months. Colour and colour maintenance on the cut surface of sausage were sensory evaluated. Also, colour parameters were determined instrumentally using Minolta CR-400 and expressed by CIE L*a*b* system (L*-lightness; a*-redness; b*-yellowness). Sampes for the analysis were taken at: 0th, 30th, 120th, 180th day of storage. After 180 days of storage sausage packed in vacuum (L*= 30.89; a*= 23.95; b*= 18.57) and modified atmosphere (L*= 32.04; a*= 24.53; b*= 19.70) had significantly higher (P is less than 0.05) lightness (L*) and highly significant higher (P is less than 0.01) redness (a*) and yellowness (b*) value, compared to the values of non-packed sausage (L*= 27.90; a*= 18.04; b*= 12.57). That is, packed sausages were significantly lighter and redder and sensory were evaluated with higher scores (2=5.00 (P is less than 0.01); 3=4.85) then non-packed sausage (1=4.70). The results obtained in this study showed that fermented sausages packed in vacuum and modified atmosphere could be stored without significant losses in moisture content and colour quality for 180 days after finishing the drying process, unlike non-packaged sausages that had significantly lower values of these parameters compared to the packaged sausages.
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