Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages
| Autor: | Kurt Herrmann, Maren Fritz, Jochen Weiss, Monika Gibis, Felix H. Walz, Jörg Hinrichs |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Food Handling
Swine Food storage chemistry.chemical_element Food handling Phosphates Sodium hexametaphosphate chemistry.chemical_compound 0404 agricultural biotechnology Animals Magnesium Food science Magnesium ion Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Meat Products Efflorescence Food Storage Modified atmosphere Fermentation Food Science |
| Zdroj: | Meat Science. 139:35-43 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2018.01.008 |
| Popis: | The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8weeks) of magnesium on the surface: +85.5%, +23.7%, +3.5%, and -28.2% for 0.0, 1.0, 3.0, and 5.0g/kg, respectively. The addition of 4.785g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions. |
| Databáze: | OpenAIRE |
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