International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies


:: International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies

ISSN 2228-9860
eISSN 1906-9642


Vol.11(12) (2020)


    Anton Nesterenko, Nadezhda Kenijz (Department of technology for storage and processing of livestock products, Kuban State Agrarian University named after I.T. Trubilin, RUSSIA),
    Maksim Rebezov (V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, RUSSIA),
    Ruslan Omarov, Sergei Shlykov (Department of Technology for the Production and Processing of Agricultural Products, Stavropol State Agrarian University, RUSSIA).

    Disciplinary: Food Science and Technology.

    ➤ FullText

    DOI: 10.14456/ITJEMAST.2020.226

    Keywords: Meat raw materials; Protein-fat emulsion (PFE); Sausage proteins; Fatty raw materials; Organoleptic indicators; Sausage digestibility analysis.

    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. The analysis of the quality and compliance of the finished product with the relevant regulatory and technical documentation. The results of organoleptic and physico-chemical studies of the finished product are presented. According to the research results, the use of protein-fatty emulsion as a substitute for part of meat and fatty raw materials in sausage production technology in an amount of up to 20% is justified.

    Paper ID: 11A12A

    Cite this article:

    Nesterenko, A., Kenijz, N., Rebezov, M., Omarov, R., Shlykov, S. (2020). PRODUCTION TECHNOLOGY FOR SMOKED SAUSAGES USING PROTEIN-FAT EMULSION. International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies, 11(12), 11A12A, 1-8. http://DOI.ORG/10.14456/ITJEMAST.2020.226


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