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- Title
POSSIBILITY OF ANIMAL PROTEIN APPLICATION IN SAUSAGE PRODUCTION.
- Authors
Lukin, Aleksandr
- Abstract
The article presents the results of the study undertaken to determine the effect that a protein-fat emulsion based on ScanPro T95 animal protein solution has on the physical, chemical and organoleptic parameters of sausage products. There has been developed the technology and formula for the production of cooked sausages in which meat raw materials were partially replaced with a protein-fat emulsion. The sausage food value has been calculated. The study of quality indicators has been carried out. The organoleptic parameters of sausage products with a partial replacement of meat raw materials with a protein-fat emulsion have been evaluated.
- Subjects
SAUSAGES; TASTE testing of food; CONNECTIVE tissues; PROTEINS; MEAT; FOOD processing plants
- Publication
Carpathian Journal of Food Science & Technology, 2018, Vol 10, Issue 2, p168
- ISSN
2066-6845
- Publication type
Article