Application of composite protective coatings on the surface of sausages with different water content;zastosowanie powꝉok wieloskꝉadnikowych chroniących przed ususzką na powierzchni kieꝉbas o zróżnicowanej zawartości wody

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 9, Issue 2, 2010, Pages 151-159

  Tyburcy, Andrzej ^a   Wasiak, Patrycja ^a   Cegiełka, Aneta ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Emulsion coatings; Sausages; Storage; Weight loss

Indexed keywords

COLOR; EMULSIFICATION; ENERGY STORAGE; HARDNESS; MEATS; PROTECTIVE COATINGS; STORAGE (MATERIALS);

BARRIER PROPERTIES; COMPOSITE PROTECTIVE COATINGS; DIFFERENT WATER CONTENTS; EMULSION COATING; KAPPA CARRAGEENAN; SAUSAGES; VACUUM PACKAGING; WEIGHT LOSS;

COMPOSITE COATINGS;

EID: 77955815947     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. th ICoMST, 26-31 August 2001, Kraków, Poland, 16-17.
2. Chlebowska-Śmigiel A., Gniewosz M., 2009. Effect of pullulan coating on ihibition of chosen microorganisms' growth. Acta Sci. Pol., Technol. Aliment. 8 (3), 37-46.
3. Cutter C.N., 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods. Meat Sci. 74, 131-142.
4. Domaszczyńska R., 1997. Osłonki w przemyśle mie{ogonek}snym [Casings in the meat industry]. Mie{ogonek}so i We{ogonek}dliny 1, 24-26 [in Polish].
5. Gajewska-Szczerbal H., 2005. Pakowanie mie{ogonek}sa i przetworów mie{ogonek}snych [Packaging of meat and meat products]. Gosp. Mie{ogonek}sn. 9, 60-65 [in Polish].
6. Garcia M.A., Ferraro C., Bertola N., Martino M., Zaritzky N., 2002. Edible coatings and cellulose derivatives to reduce oil uptake in fried products. Innov. Food Sci. Emerg. Technol. 3, 391-397.
7. Gennadios A., Hanna M.A., Kurth L.B., 1997. Application of edible coatings on meats, poultry and seafoods: a review. Lebensm.-Wiss. u.-Technol. 30 (4), 337-350.
8. Guilbert S., Gontard N., Gorris L.G.M., 1996. Prologation of the shelf-life of perishable food products using biodegradable films and coatings. Lebensm.-Wiss. u.-Technol. 29, 10-17.
9. Kokoszka S., Lenart A., 2007. Edible coatings - formation, characteristics and use-a review. Pol. J. Food Nutr. Sci. 4, 399-404.
10. Krochta J.M., De Mulder-Johnston C., 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technol. 51 (2), 61-73.
11. Leszczyński W., 2001. Materiały opakowaniowe z polimerów biodegradowalnych [Biodegardable packaging materials]. Przem. Spoż. 8, 81-84 [in Polish].
12. Mellema M., 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Technol. 14, 364-373.
13. PN-ISO 1442: 2000. Mie{ogonek}so i produkty mie{ogonek}sne. Oznaczanie zawartości wody (metoda odwoławcza) [Meat and meat products. Determination of moisture content (Reference method)]. This is the Polish translation of ISO 1442:1997 standard, which is available on www.iso.org.
14. Sagoo S., Board R., Roller S., 2002. Chitosan inhibits growth of spoilage micro-organisms in chilled pork products. Food Microbiol. 19, 175-182.
15. Shellhammer T.H., Krochta J.M., 1997. Whey protein emulsion film performance as affected by lipid type and amount. J. Food Sci. 62 (2), 390-394.
16. Tederko A., 1995. Jadalne opakowania żywności [Edible food packaging materials]. Przem. Spoż. 9, 343-344 [in Polish].
17. Tyburcy A., Jankiewicz A., Kozakowska E., Cegiełka A., 2006. Zastosowanie powłok wieloskładnikowych do ochrony kiełbas przed ubytkiem masy podczas przechowywania [Use of multi-component coatings to protect sausages from weight loss]. Rocz. Inst. Przem. Mie{ogonek}sn. Tłuszcz. 44 (1), 149-157 [in Polish].
18. Tyburcy A., Kozyra D., 2010. Effects of composite surface coating and pre-drying on the properties of Kabanosy dry sausage. Meat Science doi: 10.1016/j.meatsci.2010.05.025.
19. Tyburcy A., Trzepanowski R., Cegiełka A., 2007. Modyfikacje składu emulsyjnych powłok ochronnych na osłonki kiełbas suszonych [Formula modifications of protective emulsion coatings on casings of dry sausage]. Żywn. Nauka Technol. Jakość 2 (51), 17-28 [the whole text in Polish with tables an summary in English available on www.pttz.org/zyw/index.html, link Archiwum].
20. Yang L., Paulson A.T., 2000. Effects of lipids on mechanical and moisture barrier properties of edible film. Food Res. Internat. 33, 571-578.