Abstract
In this paper, the changes of texture characteristics of Petrovská klobása, a traditional dry-cured sausage, were analysed during 150 days of storage. Sausages were produced in the traditional manner, but underwent drying and ripening processes in industrial conditions. Chitosan was used to coat experimental sausages after the drying process was considered finished. Changes in moisture content were measured during the storage period, but the differences between control and chitosan coated sausages were not significant (P>0.05). Changes in moisture content influenced progressive increases in hardness and chewiness of both groups of sausages. The differences in texture characteristics between the different sausage groups were not significant for the entire storage period. Chitosan coating had no positive influence on preventing texture changes in Petrovská klobása during storage.
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Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
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