Open AccessThe use of lentil proteins in the technology of production of raw smoked sausages
Author(s) -
Yu A Ovchinikova,
Антон Алексеевич Нестеренко,
S. A. Konovalov,
Tatiana Rybchenko,
M S Yashukova
Publication year - 2021
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 - 10.1088/1755-1315/677/2/022108
Subject(s) - food science , isoelectric point , raw material , chemistry , moisture , lactic acid , raw meat , water activity , polysaccharide , water content , biology , biochemistry , bacteria , organic chemistry , geotechnical engineering , engineering , genetics , enzyme
On the basis of the obtained research results, it was concluded that it is advisable to use lentil proteins in the technology for the production of raw smoked sausages. A model minced meat has been developed and the effect of lentil proteins on the functional, technological, physicochemical properties of the model minced meat has been studied. When lentil proteins are added, a decrease in moisture-binding and water-retaining capacities is noticeable, which is a positive side in the technology for the production of raw smoked sausages. A more active development of the starting microflora is observed as compared to the control as a result of the appearance of an additional nutrient medium in the form of plant polysaccharides. As a consequence, a rapid and uniform decrease in the pH of minced meat can lead to a decrease in the amount of “wild microflora” as a result of an intensive accumulation of lactic acid. Lowering the pH to the isoelectric point of the protein will allow the sausages to dry quickly.