TAILIEUCHUNG - Production technology for smoked sausages using protein fat emulsion

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. | 2020 International Transaction Journal of Engineering Management amp Applied Sciences amp Technologies International Transaction Journal of Engineering Management amp Applied Sciences amp Technologies http PAPER ID 11A12A PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION 1 1 2 Anton Nesterenko Nadezhda Kenijz Maksim Rebezov 3 3 Ruslan Omarov Sergei Shlykov 1 Department of technology for storage and processing of livestock products Kuban State Agrarian University named after . Trubilin RUSSIA. 2 . Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences RUSSIA. 3 Department of Technology for the Production and Processing of Agricultural Products Stavropol State Agrarian University RUSSIA. ARTICLEINFO A B S T RA C T Article history This article presents the results of the development of technology Received 14 February 2020 Received in revised form 25 for the use of protein-fat emulsion PFE based on wheat grain proteins May 2020 in smoked sausage recipes. The main technological stages with a Accepted 02 June 2020 description of the methods for preparing a protein-fat emulsion and Available online 09 June 2020 sausage meat are presented. The analysis of the quality and compliance Keywords of the finished product with the relevant regulatory and technical Meat raw materials Protein-fat emulsion documentation. The results of organoleptic and physico-chemical PFE Sausage proteins studies of the finished product are presented. According to the research Fatty raw materials results the use of protein-fatty emulsion as a substitute for part of meat Organoleptic indicators and fatty raw materials in sausage production technology in an amount Sausage digestibility of up to 20 is justified. analysis. Disciplinary Food Science and Technology. 2020 INT TRANS J ENG MANAG SCI TECH. 1. INTRODUCTION Over the past decade the demand for prescription compositions with a partial replacement of raw meat with vegetables has grown

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• Sausage proteins
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