Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging
| Autor: | Jörg Hinrichs, Kurt Herrmann, Monika Gibis, Jochen Weiss, Felix H. Walz |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Mass transport
Nutrition and Dietetics Magnesium 0402 animal and dairy science chemistry.chemical_element 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science law.invention Efflorescence 0404 agricultural biotechnology chemistry law Modified atmosphere Fermentation Food science Crystallization Agronomy and Crop Science Moisture gradient Food Science Biotechnology Visual methods |
| Zdroj: | Journal of the Science of Food and Agriculture. 97:4872-4879 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8358 |
| Popis: | 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: | OpenAIRE |
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