Szacowanie wp?ywu temperatury przechowywania na jako?? sensoryczn? nietrwa?ych wyrobów mi?snych na przyk?adzie w?dliny pasztetowej

摘要

The aim of the study was to verify the usefulness of time-temperature Arrhenius type function for modelling sensory changes of offal-based processed meats like smoked liver sausage during storage. In this analysis external appearance and appearance at the cross-section, taste, aroma and consistency were evaluated. Based on activation energy (Ea) coefficients of ponderability were determined for all sensory attributes. Storage experiments were conducted with smoked liver sausage at controlled temperatures (4 ±1°C, 12 ±1°C, 21 ±1°C, 37 ±1°C) without light for the period until minimum scores were achieved in during the qualified sensory examination (1) in a 5-point scale. Values of activation energy and reaction rate constant were found for results obtained in the experiments using the Arrhenius type time-temperature model. These data were used to develop a universal formula, which would facilitate prediction of stability and shelf-life of smoked liver sausage, depending on storage time and temperature. The susceptibility to quality changes in sensory attributes based on the value of ponderability coefficients was in the following order: external appearance > texture > taste > appearance at the cross-section ≈ aroma. Applicability of such mathematical modelling of sensory quality losses in smoked liver sausage has been shown, although with certain limitations.