Effect of selected additives on quality improvement and colour stability of finely comminuted boiled chicken sausage | Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa
2009
Grujić, S., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Grujić, R., Univerzitet u Istočnom Sarajevu, Zvornik (Bosnia and Herzegovina). Tehnološki fakultet | Savanović, D., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Odžaković, B., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet | Dejanović, M., Univerzitet u Banjoj Luci, Banja Luka (Bosnia and Herzegovina). Tehnološki fakultet
In this paper, effect of different additive mixtures on color quality, stability and overall acceptance of finely comminuted boiled chicken sausages were investigated. Samples were produced in industrial conditions according to the specification of producer, control sample and 5 experimental sample groups of products. Color of samples, on product cross-section, 7 days and 35 days after production were analyzed by sensory and instrumental analytical methods. Interval scales were used for sensory analysis, and instrumental color analysis was based on measurement of color parameters L* (lightness), a* (redness), b* (yellowness) values in CIE (1978) L*a*b* color system. Sausage samples produced with 0.04% Rosemary Extract had acceptable stability and relative small changes in approximate values for color parameters L* and a*, measured 7 days and 35 days after production. Sausage samples produced with 0.3% stabilizer (E466) had relative small changes of in approximate values for color parameters L* and a*, measured 7 days and 35 days after production, and the highest overall sensory acceptance of product comparing to the control sample of finely comminuted boiled chicken sausage parizer type.
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