INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE
https://doi.org/10.31677/2311-0651-2019-26-4-31-39
Abstract
<p>Sausages – one of the types of meat sausages popular with buyers. One of the main indicators of the effectiveness of the meat industry is the expansion of product names, as well as the reduction in the cost of sausages to make them as accessible as possible for all segments of the population. Cost reduction can be achieved through the use of non-meat food additives. The object of the study was sausages «Amateur» and «Lunch». The composition of sausages «Dinner» included hard cheese. The main raw material for sausages is fat veined pork. The composition of the studied sausages has some differences both in basic raw materials and in spices. Lunch sausages had a higher nutritional value due to the use of hard cheese. Lunch sausages were also highly appreciated during the tasting. Sausages of both varieties met the requirements of GOST 52196–2011 standard cooked sausages.</p>
About the Authors
E. I. Mashkina
Altai State Agrarian University
Russian Federation
Candidate of Agricultural Sciences
Russian Federation
Candidate of Agricultural Sciences
E. S. Shaganova
Altai State Agrarian University
Russian Federation
Candidate of Agricultural Sciences
Russian Federation
Candidate of Agricultural Sciences
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Review
For citations:
Mashkina E.I., Shaganova E.S. INFLUENCE OF COMPOSITION OF RAW MATERIALS ON QUALITY OF SAUSAGE. Innovations and Food Safety. 2019;(4):31-39. (In Russ.) https://doi.org/10.31677/2311-0651-2019-26-4-31-39
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