Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92848
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Chemijos inžinerija / Chemical engineering (T005)
Author(s): Ulmer, K;Stankevičiūtė, Jolanta;Gibis, M;Fischer, A
Title: Shortening the ripening time of dry sausage - 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausage
Is part of: FLEISCHWIRTSCHAFT. , 2006, 86(2)
Extent: p. [96-99]
Date: 2006
Keywords: Shortening of ripening time;Sliceable dry sausage;Air-dried meat (ADM);Sensory properties;GC/MS;Electronic nose
Abstract: In part 1 of the publication, a method was described where the production of dry sausage is based oil the substitution of a certain amount of frozen meat with freeze-dried meat and therefore the usual ripening time could be shortened up to eight days. In comparison, in this investigation air-dried meat (ADM) with a remaining humidity content of approx. 32% has been used. The added amount was 10%. This corresponded to a weight loss of 15% at the beginning of the ripening process. Thus, a shortening in the ripening time of seven days could be achieved. Additionally, it has been investigated, if the dry sausage produced with a reduced ripening time is comparable to traditionally produced dry sausage with respect to odour and taste. For this purpose, the sensory impression of samples with weight losses of 25%, 35% and 40% have been determined. These results then have been correlated with results from HS-GC/MS and electronic nose
Internet: https://hdl.handle.net/20.500.12259/92848
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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