Comparison of textural atributes of selected meat sausages using instrumental analysis

Authors

  • Jozef Čurlej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety
  • Vladimí­r Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plants, Processing and Storage
  • Ľubomí­r Lopašovský Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety

DOI:

https://doi.org/10.5219/273

Keywords:

Sausage, Texture, HDP/WBV set

Abstract

The aim of the study was to compare textural atributes of selected meat sausages using instrumental analysis. For this purpose, seven different meat sausage samples were treated by instrumental analysis, by the use of Warner-Bratzler probe,  to find differences for two selected textural parameter firmness and work of shear. As expected, various values of mentioned atributes were obtained for different samples tested in fresh stage and after storage under controlled conditions (48 hrs., 30 °C temp., and 60 % R.H.) before and after cooking. For statistical evaluation of results, paired T test was used, statistically significant differences were taken at p<0.05.

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References

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Published

2013-07-09

How to Cite

Čurlej, J. ., Zajác, P. ., Čapla, J. ., Vietoris, V. ., & Lopašovský, Ľubomí­r . (2013). Comparison of textural atributes of selected meat sausages using instrumental analysis. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 67–70. https://doi.org/10.5219/273

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