FOOD RESOURCES 2018. Issue N 10. Article 22

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Створено: Понеділок, 05 листопада 2018, 12:55
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22. Modeling the composition of the sausages with the smeared consistence and study of the indicators of their quality
 
V. Lyzova, L.Voytsekhivska, T. Schelckova
Pages: 193-199
 
Abstract 
Nomenclature of raw meats is determined, these being used for the production of smoked sausages of smeared consistence. Three variants of formulations have been developed and the composition of sausages with a smeared consistence is justified. It has been established that the best consistency is provided by using 1/3 of fatty and bold pork and 2/3 of the premium grade beef. Changes in the physicochemical and structural-mechanical parameters of sausages of  smeared consistence are studied depending on the formulation during the technological process.
 
Key words: beef, pork, sausage of smeared consistence, recipe, structure, physicochemical parameters
 
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