The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe
The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/1597432 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850223011949445120 |
|---|---|
| author | Marta Chmiel Lech Adamczak Katarzyna Wrońska Dorota Pietrzak Tomasz Florowski |
| author_facet | Marta Chmiel Lech Adamczak Katarzyna Wrońska Dorota Pietrzak Tomasz Florowski |
| author_sort | Marta Chmiel |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition. |
| format | Article |
| id | doaj-art-6b901b742999476db1e148e2438ab97e |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-6b901b742999476db1e148e2438ab97e2025-08-20T02:06:07ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/15974321597432The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed RecipeMarta Chmiel0Lech Adamczak1Katarzyna Wrońska2Dorota Pietrzak3Tomasz Florowski4Division of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDivision of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDivision of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDivision of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandDivision of Meat Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 166 Nowoursynowska Street, 02-787 Warsaw, PolandThe aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.http://dx.doi.org/10.1155/2017/1597432 |
| spellingShingle | Marta Chmiel Lech Adamczak Katarzyna Wrońska Dorota Pietrzak Tomasz Florowski The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe Journal of Food Quality |
| title | The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe |
| title_full | The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe |
| title_fullStr | The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe |
| title_full_unstemmed | The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe |
| title_short | The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe |
| title_sort | effect of drying parameters on the quality of pork and poultry pork kabanosy produced according to the traditional specialties guaranteed recipe |
| url | http://dx.doi.org/10.1155/2017/1597432 |
| work_keys_str_mv | AT martachmiel theeffectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT lechadamczak theeffectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT katarzynawronska theeffectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT dorotapietrzak theeffectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT tomaszflorowski theeffectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT martachmiel effectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT lechadamczak effectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT katarzynawronska effectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT dorotapietrzak effectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe AT tomaszflorowski effectofdryingparametersonthequalityofporkandpoultryporkkabanosyproducedaccordingtothetraditionalspecialtiesguaranteedrecipe |