TY  - JOUR
T1  - Technological Aspects of the Use of Lentil Proteins in the Production of Raw Smoked Sausages
A1  - Ju. A. Ovchinnikova
A1  - A.A. Nesterenko
A1  - N.P. Oboturova
A1  - O.A. Baklanova
A1  - L.I. Barybina
A1  - I.S. Baklanov
A1  - A.V. Klopova
A1  - A.A. Nagdalian
JF  - International Journal of Pharmaceutical And Phytopharmacological Research
JO  - Int J Pharm Phytopharmacol Res
SN  - 2250-1029
Y1  - 2020
VL  - 10
IS  - 6
DO  - 10.51847/kDAbNX7J2N
SP  - 246
EP  - 251
N2  - 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.
UR  - https://eijppr.com/article/technological-aspects-of-the-use-of-lentil-proteins-in-the-production-of-raw-smoked-sausages
ER  -