1 / 8

Quick-Dry-Slice technology

Quick-Dry-Slice technology Comaposada J., Arnau J., Garriga M., Xargayó M., Corominas M., Gou P., Lagares J. and Monfort J. M. (2008) Verfahren unterst ü tzt t rendorientierte Formate . Schnelltrocknung gereifter Rohpökelwaren – Technologie Quick Dry Slice (QDS) Flw . 10:34-38.

velvet
Télécharger la présentation

Quick-Dry-Slice technology

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Quick-Dry-Slice technology Comaposada J., Arnau J., Garriga M., Xargayó M., Corominas M., Gou P., Lagares J. and Monfort J. M. (2008) Verfahren unterstützt trendorientierte Formate. Schnelltrocknung gereifter Rohpökelwaren – Technologie Quick Dry Slice (QDS) Flw. 10:34-38 Leonardo da Vinci

  2. Quick-Dry-Slice technology Important details: • drying and ripening time drastically reduced (from 38 to < 1day) • pH-drop is similar • Weight loss similar • aw reduction similar • Sensory properties similar • Reduction of undesired microbes similar as with traditional products

  3. Figure 1 Time necessary for final product with control and experimental (QDS) technology in case of 80 mm calibre Meat batter Sausage production 48 h ripening 48 h 24 h freezing Traditional technology 4-7 weeks slicing slicing drying 30 min QDS technology MAP or vacuum packaging

  4. Table 1 Change of weight and pH-value with control and QDS sausageno difference in aw

  5. Table 2 Staphylococcus aureus count (log CFU/g) in Salchichon QDS product are microbiologically stable

  6. Table 3 Sulphite reducing Clostridia (log CFU/g) in SalchichónSimilar results with both technologies

  7. Table 4. E. coli counts (log CFU/g) in SalchichónNo differences in E. coli counts after storage

  8. Table 5 Comparison of sensory properties of sliced Salchicón, control and experimental drying technologyQDS products mildly acidic

More Related