Open AccessInfluence of plant-based additives on the biological value of sausage products
Author(s) -
И.Ф. Горлов,
V. V. Lodianov,
В. А. Бараников,
B. N. Gekhaev,
O.A. Knyazhеchenko,
Evgeniya Struk
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082085
Subject(s) - organoleptic , food science , chemistry , mathematics
The article presents the results of research aimed at developing a new product - a cooked sausage product with specified quality parameters: improved organoleptic properties, increased protein content and a balanced amino acid composition. The positive effect of sprouted wheat, maize germ and kelp in the recipes of sausage products was proved, so the iodine content in the experimental sample III was higher than in the other samples by 27% (15% of the daily requirement) for people.