Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.

Autor: Walz FH; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Herrmann K; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Nov; Vol. 97 (14), pp. 4872-4879. Date of Electronic Publication: 2017 May 04.
DOI: 10.1002/jsfa.8358
Abstrakt: Background: Dry fermented sausages that are packed under modified atmosphere are often affected by the formation of white crystals on the surface. These so called efflorescences are rejected by consumers and lead to high financial losses for the meat processing industry. In this study, the distribution of efflorescence-causing components was investigated over the sausage profile during 8 weeks of storage under modified atmosphere at 4 °C. In addition, two visual methods (image and sensory analyses) were compared regarding the ability to quantify the efflorescence content.
Results: The initial formation of efflorescences was observed after 2 weeks (7%). After 4 weeks of storage, 23.4% of the sausage surface was covered with efflorescences, and the amount of efflorescences did not change significantly by the end of storage. Furthermore, chemical analyses revealed that magnesium (increased by 98.1%), lactate (increased by 54.2%) and creatine (increased by 51.8%) are enriched on the sausage surface during storage.
Conclusion: Sensory and image analyses lead to comparable results (r = 0.992) and therefore both are suitable to quantify the amount of efflorescences. The moisture gradient in the interior of the sausages which is built upon drying is supposed to be the driving force for the movement of efflorescence-causing compounds. © 2017 Society of Chemical Industry.
(© 2017 Society of Chemical Industry.)
Databáze: MEDLINE
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