Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages

Ju. A. Ovchinnikova; A.A. Nesterenko; N.P. Oboturova; O.A. Baklanova; L.I. Barybina; I.S. Baklanov; A.V. Klopova; A.A. Nagdalian

doi:10.51847/kDAbNX7J2N

2020 Volume 10 Issue 6

Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages
Download PDF

Ju. A. Ovchinnikova , A.A. Nesterenko , N.P. Oboturova , O.A. Baklanova , L.I. Barybina , I.S. Baklanov , A.V. Klopova , A.A. Nagdalian

Citation

Vancouver

Ovchinnikova JA, Nesterenko A, Oboturova N, Baklanova O, Barybina L, Baklanov I, et al. Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages. Int J Pharm Phytopharmacol Res. 2020;10(6):246-51. https://doi.org/10.51847/kDAbNX7J2N

APA

Ovchinnikova, J. A., Nesterenko, A., Oboturova, N., Baklanova, O., Barybina, L., Baklanov, I., Klopova, A., & Nagdalian, A. (2020). Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages. International Journal of Pharmaceutical And Phytopharmacological Research, 10(6), 246-251. https://doi.org/10.51847/kDAbNX7J2N

Download citation: EndNote RIS

Article Link:

https://eijppr.com/kDAbNX7J2N

Abstract

Plant proteins are widely used in the production technology of sausage products. They are used to improve the functional and technological properties of ground sausage and increase the yield of finished products. The article presents the technical aspects of the use of lentil proteins in the production of raw smoked sausages. The changes in the pH value of minced meat and sausage and the speed of maturation and drying are evaluated and justified. The results of histological analysis, organoleptic examination, and research of physical and chemical properties of the finished products are presented in the article.

Full HTML