Title
INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES
Autor
Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Kinga Woroch
Keywords
meat products, sausages, sensory quality, casings, packaging method
Abstract
The checking of the influence of casing type and packaging method onto sensory quality changes of Wiener type sausages characterized by their different formulation was the aim of the present study. Based on the wide sensory evaluation of experimental sausages, the “nojax” type casing was selected as the best one for more detailed searching. The obtained results show the significantly better quality of all experimental sausages packed and stored under gas modified atmosphere than the vacuum packed sample.
Pages
145-155
Cite
Bilska, A., Krysztofiak, K., Uchman, W., Woroch, K. (2004). INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci. Pol. Technol. Aliment., 3(1), 145-155.
Full text
