Abstract
This paper aims: summer sausages technology improving in sinbiotic starter cultures “Almi 2”, trehalose and electromagnetic influence on meat. When researching this work, we investigated the following objects: raw meat, treated with an electromagnetic pulse, samples of meat products. The samples were examined on the following parameters: the mass fraction of moisture, protein, fat, pH, number of mesophilic aerobic and facultative anaerobic microorganisms, organoleptic characteristics. In this paper we used the following research methods: moisture content – Russian State Standard P 51479-99, the protein content - Russian State Standard 25011-81, fat content - Russian State Standard 23042-86, pH - Russian State Standard 51478-99, number of mesophilic aerobic and facultative anaerobic microorganisms - Russian State Standard 10444.15-94, organoleptic characteristics - Russian State Standard 9959-91. The research results have shown that the use of pre-processing electromagnetic treatment and trehalose in sausage production technology have a positive impact on the qualitative characteristics of the finished product and reduce production time.
Published Version
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