Nauka Przyroda Technologie

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Anna Kaczmarek, Jacek Kijowski, Jan Zabielski, Tomasz Szablewski, Renata Cegielska-Radziejewska, Paweł Kwiatkowski
Estimation of effects of storage temperature on sensory quality changes during storage of perishable meat products: case study of smoked liver sausage
Summary.

The aim of the study was to verify the usefulness of time-temperature Arrhenius type function for modelling sensory changes of offal-based processed meats like smoked liver sausage during storage. In this analysis external appearance and appearance at the cross-section, taste, aroma and consistency were evaluated. Based on activation energy (Ea) coefficients of ponderability were determined for all sensory attributes. Storage experiments were conducted with smoked liver sausage at controlled temperatures (4 ±1°C, 12 ±1°C, 21 ±1°C, 37 ±1°C) without light for the period until minimum scores were achieved in during the qualified sensory examination (1) in a 5-point scale. Values of activation energy and reaction rate constant were found for results obtained in the experiments using the Arrhenius type time-temperature model. These data were used to develop a universal formula, which would facilitate prediction of stability and shelf-life of smoked liver sausage, depending on storage time and temperature. The susceptibility to quality changes in sensory attributes based on the value of ponderability coefficients was in the following order: external appearance > texture > taste > appearance at the cross-section ≈ aroma. Applicability of such mathematical modelling of sensory quality losses in smoked liver sausage has been shown, although with certain limitations.

Key words: quality, smoked liver sausage, Arrhenius type time-temperature model, shelf-life modelling
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom4/zeszyt3/art_39.pdf

For citation:

MLA Kaczmarek, Anna, et al. "Szacowanie wpływu temperatury przechowywania na jakość sensoryczną nietrwałych wyrobów mięsnych na przykładzie wędliny pasztetowej." Nauka Przyr. Technol. 4.3 (2010): #39.
APA Anna Kaczmarek, Jacek Kijowski, Jan Zabielski, Tomasz Szablewski, Renata Cegielska-Radziejewska, Paweł Kwiatkowski (2010). Szacowanie wpływu temperatury przechowywania na jakość sensoryczną nietrwałych wyrobów mięsnych na przykładzie wędliny pasztetowej. Nauka Przyr. Technol. 4 (3), #39
ISO 690 KACZMAREK, Anna, et al. Szacowanie wpływu temperatury przechowywania na jakość sensoryczną nietrwałych wyrobów mięsnych na przykładzie wędliny pasztetowej. Nauka Przyr. Technol., 2010, 4.3: #39.
Corresponding address:
Anna Kaczmarek
Katedra Zarządzania Jakością Żywności
Uniwersytet Przyrodniczy w Poznaniu
ul. Mazowiecka 41
60-623 Poznań
Poland
e-mail: ak@up.poznan.pl
Accepted for print: 29.03.2010