Starch Transformations During Freezing and Refrigerating Storage of Hot Dog Rolls Packaged in Modified Atmosphere

• Autorzy: Izabella Kwaśniewska-Karolak , Radosław Mostowski
• Języki publikacji: EN

Abstrakty

EN

Wheat hot dogs are an attractive food product, consumed throughout the world. As bakery products, they are subject to staling process and associated quality decrease, which limit their shelf life. One of the methods designed for bakery products durability prolongation are cooling and freezing processes in combination with the packaging system under modified atmosphere with a high concentration of carbon dioxide. Hence the aim of the study was to assess the rate of retrogradation process and starch structure changes in hot dog rolls packed by modified atmosphere system (MAP) during storage under refrigerated (1°C) and freezing (-18°C) conditions. Changes in moisture content, sensory, crumb hardness via TPA method and basic chemical composition of hot dog roll i.e. protein and lipids were analysed. Starch retrogradation processes were investigated by calorimetric method and spectrophotometrically. Comparative analysis of hot dog rolls storage variants indicated that the lower storage temperature is, the higher the level of maintenance of textural and sensory properties of the product. It has been shown that freezing hot dog rolls storage temperatures limited an increase in resistant starch content. In case of hot dogs storage under deep freeze conditions (-18°C), growth of RS was lowered by 46% compared to the refrigerated conditions. There was a significant increase in rolls hardness, whereby it was almost three times higher when hot dogs were refrigerated. It has been demonstrated that use of deep-freezing in combination with MAP significantly reduces the adverse effects caused by aging processes in hot dog rolls, especially RS formation. (original abstract)

Słowa kluczowe

EN

Food chemistry; Biotechnology; Preservation; Storage of food products; Frozen food; Bakery

PL

Chemia spożywcza; Biotechnologia; Przechowalnictwo; Przechowalnictwo artykułów spożywczych; Mrożonki; Piekarnictwo

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2018
• Numer: z. 82, nr 2
• Strony: 85--96

Twórcy

autor

Izabella Kwaśniewska-Karolak

• Lodz University of Technology, Poland

autor

Radosław Mostowski

• Lodz University of Technology, Poland

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