Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere.

A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO/80% N) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.

Effect of Alcalase Modification of Yellow Lupin () Protein Isolate on Some Functional Properties and Antioxidant Activity.

Protein isolate obtained from sweet yellow lupin () and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the emulsifying properties deteriorated. It means that good foaming properties of preparations are determined by the presence of low-molecular conglutin and small subunits of conglutins.

Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach.

Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products.

Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.

Background: In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins.

Methods: This study compares the effect of air-drying and freeze-drying as well as 6-month storage on the content of carotenoids, anthocyanins and total phenolics in dried products obtained from purple carrot.

Influence of the Culinary Treatment on the Quality of .

The influence of culinary treatment on the nutritional value and quality of was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C.