International Journal of Pharmaceutical and Phytopharmacological Research
ISSN (Print): 2250-1029
ISSN (Online): 2249-6084
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2020   Volume 10   Issue 6

Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages
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Ju. A. Ovchinnikova, A.A. Nesterenko, N.P. Oboturova, O.A. Baklanova, L.I. Barybina, I.S. Baklanov, A.V. Klopova, A.A. Nagdalian
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Vancouver
Ovchinnikova J A, 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 phytopharm res. 2020;10(6):246-251. https://doi.org/10.51847/kDAbNX7J2N
APA
Ovchinnikova, J. A., Nesterenko, A., Oboturova, N., Baklanova, O., Barybina, L., Baklanov, I., & et al (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
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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.


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