The effects of encapsulated citric acid on the quality attributes of Bologna type sausages

The objektive of our study was to evaluate the effekts of encapsulated citr ic acid on selected physicochemical, microbiological and sensory characteri stics of Bologna type sausages, in comparison to control samples. Addition of encapsulated citric acid, at a level of 0,25% w/w to Bologna type sausag es, improved texture, color formation and stability, resulted in higher a*- values, lower residual nitrit contents and delayed microbiological deterior ation, compared to control samples. Products containing citric acid, did no t reach total plate counts of 10(7) cfu/g even after 16 weeks of storage at 10 degrees C. Water holding capacity (WHC) was not affected by die additio n of the acid, when the batter was stuffed and heat treated immediately aft er ist preparation. Consumer sensory panelists found no significant prefere ntial difference between treated and control samles.