Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/3_2_2010.pdf
Issue 9 (2) 2010 pp. 151-159
Andrzej Tyburcy, Patrycja Wasiak, Aneta Cegiełka
Warsaw University of Life Sciences – SGGW
Application of composite protective coatings on the surface of sausages with different water content
Abstract
Background. Emulsion coatings on the surface of sausages counteract weight loss during storage. Therefore they could be applied instead of synthetic foils, which are used for vacuum packaging. The aim of this study was the assessment of the properties of two emulsion coatings (with different carrageenan content) applied on the surface of two Polish sausages with various water content (kabanosy and frankfurterki).
Material and methods. Sausages were coated with emulsions containing gelatine, kappa-carrageenan, beeswax, lard, glycerol and water. Coated and uncoated sausages were stored for 7, 14 or 21 days at the temperature of 4-6°C. After each storage period weight losses and hardness of peeled sausages, as well as colour values (L*, a*, b*) and water activity of removed coatings were determined.
Results. Coated sausages incurred smaller weight loss and after similar storage periods they were characterized by lower hardness in comparison with uncoated sausages. Reducing the carrageenan content decreased the consumption of emulsion for coating. However, it did not have any impact on the barrier properties of coating. Water activity of coatings decreased during storage. Their colour values also changed.
Conclusions. Irrespective of water content in the sausages, emulsion coatings effectively inhibited their weight loss during storage. The coating with lower content of carrageenan could be recommended. Instability of coatings colour during storage implies the need of adding a colorant to the composition of emulsion.
Keywords: sausages, emulsion coatings, storage, weight loss
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/3_2_2010.pdf
For citation:
| MLA | Tyburcy, Andrzej, et al. "Application of composite protective coatings on the surface of sausages with different water content." Acta Sci.Pol. Technol. Aliment. 9.2 (2010): 151-159. |
| APA | Tyburcy A., Wasiak P., Cegiełka A. (2010). Application of composite protective coatings on the surface of sausages with different water content. Acta Sci.Pol. Technol. Aliment. 9 (2), 151-159 |
| ISO 690 | TYBURCY, Andrzej, WASIAK, Patrycja, CEGIEłKA, Aneta. Application of composite protective coatings on the surface of sausages with different water content. Acta Sci.Pol. Technol. Aliment., 2010, 9.2: 151-159. |