文章基本信息

标题：Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage
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作者：Marta Chmiel ; Lech Adamczak ; Dorota Pietrzak 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：6
DOI：10.3390/foods11060811
语种：English
出版社：MDPI Publishing
摘要：The aim of the study was to determine the effects of air relative humidity (RH: 60 and 80%) during the drying process of “krakowska sucha staropolska” (KSS) sausages on selected quality characteristics. The composition and production process of KSS sausages complied the requirements of traditional specialities guaranteed. It was found that the use of lower RH of drying air allowed a time reduction of 20%. Lowering the RH of air during the drying process did not affect the cross-sectional colour and odour of the sausages, colour components, TBARS values, protein, fat and salt content. However, the acceleration of the drying process resulted in very dried outer layers and less dry interior of KSS sausages. As a result, the sausages had lower scores in the sensory evaluation of hardness and overall acceptability. For this reason, shortening the drying process of sausages by using air with lower relative humidity is not recommended.
关键词：enrelative air humidity“krakowska sucha staropolska” sausagequalitytraditional speciality guaranteeddrying