Abstract
The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.