Open AccessManufacturing process efficiency analysis of fried sausages with original additives
Author(s) -
A I Sukhareva,
И Ф Горлов,
М.И. Сложенкина,
S.E. Bozhkova,
A S Miroshnik
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 - 10.1088/1755-1315/677/3/032007
Subject(s) - organoleptic , recipe , aroma , food science , manufacturing process , sensory analysis , taste , mathematics , business , chemistry , materials science , composite material
Currently, the use of food additives of plant origin is widely used in technologies of meat products, that allow not only to expand assortment, but also to increase biological value, improve the organoleptic characteristics of prepared food products. The purpose of this work was to develop a recipe for fried sausage products with original food additives. During the research, the main quality indicators of enriched fried sausages: organoleptic and physicochemical, were studied. The developed products have elastic consistency and spicy taste, that is characteristic for each sample with a brown color on the cut, as well as a pleasant aroma, that is specific to this type of product. Calculation of the production cost showed the feasibility of introducing the developed formulations into manufacturing process. The use of these sausages in diet will enrich it with micronutrients.