The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

Abstract EN

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy.

After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively.

The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%).

Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined.

The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%.

The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.