The use of vegetable proteins in summer sausage production

被引：1

作者：

Kenijz, N., V ^{[1
]}

Varivoda, A. A. ^{[1
]}

Bychkova, T. S. ^{[2
]}

S'yanov, D. A. ^{[2
]}

Nikolaev, I. A. ^{[3
]}

机构：

[1] Kuban State Agr Univ, 13 Ul Kalinina, Krasnodar, Russia

[2] KG Razumovsky Moscow State Univ Technol & Managem, 73 Ul Zemlyanoy Val, Moscow, Russia

[3] ITMO Univ, St Petersburg, Russia

来源：

INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE BIOTECHNOLOGY IN THE AGRO-INDUSTRIAL COMPLEX AND SUSTAINABLE ENVIRONMENTAL MANAGEMENT | 2020年 / 613卷

关键词：

MEAT;

D O I：

10.1088/1755-1315/613/1/012051

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Vegetable proteins have become widespread in sausage production due to the need to lower its cost. Lentil is a promising vegetable protein. The study focuses on changes in the functional and technological, and physicochemical parameters of model sausage meat for the production of summer sausage. The dynamics of the growth of starter cultures for the model sausage meat with partial substitution of raw meat was found positive. The moisture-binding and water-holding capacity reduces, and this speeds up the rate of sausage drying.

引用

页数：7

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