The use of vegetable proteins in summer sausage production

Abstract

Vegetable proteins have become widespread in sausage production due to the need to lower its cost. Lentil is a promising vegetable protein. The study focuses on changes in the functional and technological, and physicochemical parameters of model sausage meat for the production of summer sausage. The dynamics of the growth of starter cultures for the model sausage meat with partial substitution of raw meat was found positive. The moisture-binding and water-holding capacity reduces, and this speeds up the rate of sausage drying.