Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume1/13_1_2003.pdf
Issue 2 (1) 2003 pp. 143-153
Zbigniew Pietrasik, Zbigniew Duda, Andrzej Jarmoluk
EFFECT OF VARYING LEVELS OF SELECTED COLOURANTS ON COLOUR ATTRIBUTES OF SAUSAGES MANUFACTURED WITH REDUCED SODIUM NITRITE ADDITIVE
Abstract: The effect of varying levels of two colourants on quality characteristics of beef gels processed with reduced by 50% sodium nitrite content was investigated. Sausage quality was determined by measuring technological, colour and organoleptic characteristics. Both colourants used as recipe components of a batter increased redness of experimental sausages and favourably affected colour acceptability ratings by taste panel. Exposition of sausages to light resulted in a significant progressive decrease of redness accompanied by increase in lightness and yellowness. No significant influence of the colourants on thermal stability of sausages and residual nitrite level was observed.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume1/13_1_2003.pdf
Keywords: colour forming preparation, sausage, sodium nitrite
For citation:
Pietrasik Z.,Duda Z.,Jarmoluk A., 2003. EFFECT OF VARYING LEVELS OF SELECTED COLOURANTS ON COLOUR ATTRIBUTES OF SAUSAGES MANUFACTURED WITH REDUCED SODIUM NITRITE ADDITIVE. Acta Sci.Pol., Technol. Aliment. 2 (1), 143-153
Pietrasik Z.,Duda Z.,Jarmoluk A., 2003. EFFECT OF VARYING LEVELS OF SELECTED COLOURANTS ON COLOUR ATTRIBUTES OF SAUSAGES MANUFACTURED WITH REDUCED SODIUM NITRITE ADDITIVE. Acta Sci.Pol., Technol. Aliment. 2 (1), 143-153
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http://www.food.actapol.net/tom2/zeszyt1/abstrakt-13.html