MODELING THE COMPOSITION OF THE SAUSAGES WITH THE SMEARED CONSISTENCE AND STUDY OF THE INDICATORS OF THEIR QUALITY

Authors

  • V. Lyzova Ukrainian Laboratory of Quality and Safety of Agricultural Products, Kyiv, Ukraine
  • L. Voytsekhivska Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • T. Shelkova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-22

Keywords:

beef, pork, sausage of smeared consistence, recipe, structure, physicochemical parameters

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.

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References

https://doi.org/10.31073/foodresources2018-10-22

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Published

2018-06-25

How to Cite

Lyzova, V., Voytsekhivska, L., & Shelkova, T. (2018). MODELING THE COMPOSITION OF THE SAUSAGES WITH THE SMEARED CONSISTENCE AND STUDY OF THE INDICATORS OF THEIR QUALITY. FOOD RESOURCES, 6(10), 193–199. https://doi.org/10.31073/foodresources2018-10-22

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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