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- W2784150579 abstract "The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0 g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8 weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8 weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0 g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8 weeks) of magnesium on the surface: + 85.5%, + 23.7%, + 3.5%, and − 28.2% for 0.0, 1.0, 3.0, and 5.0 g/kg, respectively. The addition of 4.785 g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions." @default.
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- W2784150579 date "2018-05-01" @default.
- W2784150579 modified "2023-09-26" @default.
- W2784150579 title "Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages" @default.
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- W2784150579 doi "https://doi.org/10.1016/j.meatsci.2018.01.008" @default.
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