Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland.
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 38/42, 60-624 Poznań, Poland.
Molecules. 2023 Jun 29;28(13):5122. doi: 10.3390/molecules28135122.
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.16 on the 2nd day to 5.42 on the 45th day ( < 0.05). There was a downward trend in the A of the smoked salami sample from 0.892 on the 2nd day to 0.873 on the 45th day. The A in the mould salami sample decreased from 0.889 on the 2nd day to 0.847 on the 15th day and then increased to 0.871 on the 45th day ( < 0.05). In the first two test periods, the smoked salami was characterised by a higher modulus of elasticity value than the non-smoked salami but lower loss tangent and dynamic viscosity values. The hardness of the whole bars, as well as the hardness of the salami pieces, was affected by their storage time and the related water content. The texture test results showed that the smoked salami was more resistant to compressive force than the mould salami, which affected the sensory evaluation and ease of slicing of this type of salami.
本研究旨在分析工业化生产的熏肠和模制香肠在储存过程中发生的理化、流变和质构特性变化。对这些冷切肉进行了测试，测试时间分别为储存的第 2、15、30 和 45 天。模制香肠的 pH 值从第 2 天的 5.16 显著增加到第 45 天的 5.42（<0.05）。熏肠样品的 A 值从第 2 天的 0.892 呈下降趋势，到第 45 天降至 0.873。模制香肠样品的 A 值从第 2 天的 0.889 下降到第 15 天的 0.847，然后增加到第 45 天的 0.871（<0.05）。在前两个测试期，熏肠的弹性模量值高于非熏肠，但损耗角正切值和动态粘度值较低。整个香肠条和香肠片的硬度受其储存时间和相关水分含量的影响。质地测试结果表明，熏肠比模制香肠更能抵抗压缩力，这影响了这种香肠的感官评价和切片的容易程度。
