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* old and bologna study programme


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Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life
Livija Tušar, Irena Leonida Kropf, Avrelija Cencič, 2016, original scientific article

Abstract: Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.
Keywords: Kranjska sausage, reduction of salt, sensory evaluation, models, relative humidity
Published: 14.11.2017; Views: 639; Downloads: 274
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Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, vacuum- and spray-drying
Urban Feguš, Uroš Žigon, Marcus Petermann, Željko Knez, 2015, original scientific article

Abstract: Aim of this experimental work was to investigate the possibility of producing fruit powders without employing drying aid and to investigate the effect of drying temperature on the final powder characteristics. Raw fruit materials (banana puree, strawberry puree and blueberry concentrate) were processed using three different drying techniques each opera- ting at different temperature conditions: vacuum-drying (–27–17 °C), spray-drying (130–160 °C) and PGSS-drying (112–152 °C). Moisture content, total colour difference, antioxidant activity and sensory characteristics of the proces- sed fruit powders were analysed. The results obtained from the experimental work indicate that investigated fruit pow- ders without or with minimal addition of maltodextrin can be produced. Additionally, it was observed that an increase in process temperature results in a higher loss of colour, reduced antioxidant activity and intensity of the flavour profile.
Keywords: particles from gas saturated solutions drying, vacuum-drying, spray-drying, sensory evaluation, fruit powders
Published: 18.08.2017; Views: 578; Downloads: 281
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