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Issue 5 (1) 2006 pp. 143-154

Agnieszka Bilska

THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE

Abstract The effect of the addition of isoascorbic acid and sodium ascorbate on storage changes of raw fermented semi-durable sausages quality was investigated in the study. The applied substances improved colour at cross-section, taste and overall acceptability, and had an advantageous effect on the consumer quality of the raw sausage during 30-day storage. It was also observed that the simultaneous application of isoascorbic acid and sodium ascorbate has a more significant effect on sensory quality attributes than the application of only one of them. On the basis of the obtained results it was found that the best products were obtained for the mixture of isoascorbic acid in the amount of 0.1 to 0.4 g/kg batter and 0.5 g sodium ascorbate per 1 kg of batter.
Keywords: raw sausage, isoascorbic acid, sodium ascorbate, quality, sensory examination
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/12_1_2006.pdf

For citation:

MLA Bilska, Agnieszka. "THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 143-154.
APA Bilska A. (2006). THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE. Acta Sci.Pol. Technol. Aliment. 5 (1), 143-154
ISO 690 BILSKA, Agnieszka. THE EFFECT OF THE ADDITION OF ISOASCORBIC ACID AND SODIUM ASCORBATE ON SENSORY QUALITY OF RAW SAUSAGE. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 143-154.