Analysis of texturometric properties of selected traditional and commercial sausage

Food texture is one of the main features that affect the consumer's judgment. Instrumental texture analysis is suitable method for objective assessment of the texturometric characteristic of food. In this experimental work we have analysed textural properties of different traditional and commercial sausages originating from Slovakia. Twenty sausages were classified in four groups. Group 1 (traditional home-made sausages purchased directly from a producer), Group 2 (traditional sausages purchased from butchery), Group 3 (non-traditional sausages purchased from a supermarket) and Group 4 (non- traditional sausages purchased from a hypermarket). Once taken, samples were immediately transported to the laboratory. Samples were analysed immediately and after the storage 72 h at 25 °C and 80% relative humidity. Samples were analysed with texturometer TA-XT2 plus and we have used the Warner-Bratzler probe. The main reason of this experiment was to find differences for two selected textural parameters, firmness and toughness of the fresh and stored sausages. The average firmness and toughness of fresh sausages before storage were 1.83 kg and 12.86 kg.s-1 respectively. These values were increased after the storage. The average firmness and toughness of stored sausages were 2.74 kg and 19.23 kg.s-1 respectively. It means, storage affects the textural properties of sausages (p <0.05). We were observed decrease of the water activity after the storage. The loss of free water was 5.1% higher in the case of commercial sausages. Also, the protein content, fat content and minerals elements content were analysed. The content of overall protein was 5.8% higher in the traditional sausages. The fat content in commercial sausages was 3.36% higher in comparison to traditional sausages. The sensory quality of traditional sausages was better than commercial sausages

The yield of dna in thermal terated deer meat

Residuals of DNA are one of the most important factors for detection, traceability and reverse authentication of deer meat. In this project we isolated DNA from deer processed meat and analysed by electrophoresis. Goal of the study was compute ratio between raw meat and several heat processed deer meat. Samples were prepared by five heat treatment techniques (pan roasted with temperature 180-240°C, fried with 156°C, braised with temperature 100-150°C, boiled in 100.2°C water and autoclaved in different time intervals). The highest amount of residual DNA 1927ng was obtained with two hours boiled sample. The lowest value 89.89ng was obtained with one hour braised sample. In technological adjustments highest amount of DNA and 1927ng, so the total yield of 192.7ng.-l was observed in the sample we cooked for two hours at boiling temperature.