RT Journal Article
SR Electronic
A1 Štencl, Jiří
A1 Komprda, Tomáš
T1 Water activity changes of multicomponent food mixture during processing
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2015
VO 52
IS 4
SP 111
OP 118
DO 10.11118/actaun200452040111
UL https://acta.mendelu.cz/artkey/acu-200404-0011.php
AB Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture content of samples was measured using halogen dryer. The course of water activity and moisture content of sausages was variable during ripening and steady during storage. Diagrams showed gradual decrease of both parameters. Mathematical models of water activity and moisture content for storage of dry fermented sausages were developed and statistically verified. The influence of starter cultures was not significant.