##plugins.themes.academic_pro.article.main##
Abstract
the use of starter cultures as a factor in the formation of the quality of sausages has been studied; selected and substantiated doses of starter added to sausage mince; the change in the content of free amino acids in minced meat during sedimentation was studied; the influence of plant additives from pumpkin seeds on the properties of model mince systems was studied; the technology of production of boiled-smoked sausages with the use of starter cultures and food additives is given.
Keywords
pumpkin seeds
sourdough
model stuffing systems
moisture
##plugins.themes.academic_pro.article.details##
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
Tuxtauev Shuxrat Qudratovich, Mirxasilov Mirsaid Madorbekovich, Akramova Rano Ramizitdinovna, & Choriyev Abdusattor Jo’rayevich. (2022). Study of the Technology of Production of Sausage Products Based on Food Additives. Texas Journal of Multidisciplinary Studies, 7, 134–138. Retrieved from https://zienjournals.com/index.php/tjm/article/view/1257
References
- Tuktaev Sh., Samadov O., Choriev A., Akramova R., Xolmurodov B. Resea
- rch Pre-Treatment Technology and Ir Convective Drying of Pumpkin. // Texas Journal of Engineering and Technology. ISSN NO:2770-4491. 05-10-2021. –P.4-7.
- Жаринов А.И. Основы современных технологий переработки мяса. М.: 1994. С. 53-58.
- Думин М. В., Потапов К. В., Ярмонов А. Н. Стартовые культуры для мясных деликатесов. // Мясная индустрия. 2002. №5. С.23-24.
- Болдова Т. А. Разработка технологии варено-копченой колбасы с использованием молочнокислых микроорганизмов: Автореф. дис… канд. техн. наук: специальность 05. 18. 04. М., 1999.
- Лисицын А.Б., Кудряшов Л.С., Алексахина В. А. Перспективные технологии производства новых видов ферментированных колбас// Мясная индустрия. 2003. №11. С.24-27.