Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

september 2017 (published: 29.09.2017)

Number 3(33)

Home > Issue > Effect of hurdle factors on triacylglycerol changes in summer sausages during storage

UDC 664.8.037.1

Effect of hurdle factors on triacylglycerol changes in summer sausages during storage

Baranenko D.A., Kolodyaznaya V.S.

Changes in lipid fraction of raw sausages with the formation of peroxide and hydroperoxide compounds affect quality of products and can limit their shelf life. The main hurdle factors that prevent this type of spoilage are the storage temperature and packaging method. Rate constants of hydrolysis and oxidation of triacylglycerol in summer sausages obtained for various combinations of these factors.
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Keywords: fat, cold storage, vacuum packaging, protective coatings

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