|
PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION |
|---|---|
| รหัสดีโอไอ | |
| Creator | Anton Nesterenko, Nadezhda Kenijz, Maksim Rebezov, Ruslan Omarov, Sergei Shlykov |
| Title | PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2563 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 11 |
| Journal No. | 12 |
| Page no. | 11A12A: 1-8 |
| Keyword | Meat raw materials, Protein-fat emulsion (PFE), Sausage proteins, Fatty raw materials, Organoleptic indicators, Sausage digestibility analysis. |
| URL Website | http://TuEngr.com/Vol11_12.html |
| Website title | ITJEMAST V11A(12) 2020 @ TuEngr.com |
| ISSN | 2228-9860 |
| Abstract | This article presents the results of the development of technology for the use of protein-fat emulsion (PFE) based on wheat grain proteins in smoked sausage recipes. The main technological stages with a description of the methods for preparing a protein-fat emulsion and sausage meat are presented. The analysis of the quality and compliance of the finished product with the relevant regulatory and technical documentation. The results of organoleptic and physico-chemical studies of the finished product are presented. According to the research results, the use of protein-fatty emulsion as a substitute for part of meat and fatty raw materials in sausage production technology in an amount of up to 20% is justified. |
