Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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Issue 3 (1) 2004 pp. 145-155

Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Kinga Woroch

INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES

Abstract The checking of the influence of casing type and packaging method onto sensory quality changes of Wiener type sausages characterized by their different formulation was the aim of the present study. Based on the wide sensory evaluation of experimental sausages, the “nojax” type casing was selected as the best one for more detailed searching. The obtained results show the significantly better quality of all experimental sausages packed and stored under gas modified atmosphere than the vacuum packed sample.
Keywords: meat products, sausages, sensory quality, casings, packaging method
pub/.pdf Full text available in english in Adobe Acrobat format:
https://www.food.actapol.net/volume3/issue1/15_1_2004.pdf

For citation:

MLA Bilska, Agnieszka, et al. "INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 145-155.
APA Bilska A.,Krysztofiak K.,Uchman W.,Woroch K. (2004). INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci.Pol. Technol. Aliment. 3 (1), 145-155
ISO 690 BILSKA, Agnieszka, et al. INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 145-155.