Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage.
Coating of dry sausages with renewable materials could be an alternative to vacuum packaging. In this study kabanosy dry sausage was coated with a composite emulsion and stored for 7 or 15 days at 4-6 degrees C. Effects of different emulsion formulas (0.5 or 1% w/w of kappa-carrageenan and 5 or 10% w/w of glycerol) and pre-drying of coated sausages (at 50 degrees C for 1.5h) were investigated. Carrageenan concentration had a significant effect (P</=0.05) on the amount of emulsion adsorbed on the sausage surface but little influence on the barrier properties of the coatings. At both glycerol concentration levels, coatings had no visible cracks and were easily removed from the sausage surface after 7 and 15 days of storage. The colour values of coatings (L*, a*, and b*) changed along with the decreasing water activity during storage. Pre-drying of coated sausages reduced peeled product weight loss after storage. The financial analysis showed that among coatings tested the best proved to be the emulsion containing (w/w): 5% glycerol, 5% gelatin, 0.5% carrageenan, 20% lard, 20% beeswax, and 50% water.
Tyburcy
Andrzej
A
Department of Food Technology, University of Life Sciences-SGGW, ul. Nowoursynowska 159C, 02-787 Warsaw, Poland. andrzej_tyburcy@sggw.pl
Kozyra
Daniel
D
D000327:Adsorption; D000818:Animals; D002351:Carrageenan; D003116:Color; D003890:Desiccation; D004041:Dietary Fats; D004655:Emulsions; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005780:Gelatin; D005990:Glycerol; D008461:Meat Products; D013499:Surface Properties; D013552:Swine; D014867:Water / Q000502:physiology; D014885:Waxes
D004041:Dietary Fats; D004655:Emulsions; D014885:Waxes; D014867:Water; C038228:beeswax; D002351:Carrageenan; D005780:Gelatin; D005990:Glycerol; C029310:lard