Open AccessStudy of changes in active acidity (ph) in sausages
Author(s) -
Майя Володимирівна Артамонова,
Mars Khayrullin,
P. A. Zamkova,
O. V. Kostikova,
P. V. Popov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032011
Subject(s) - organoleptic , food science , starter , salting , aroma , water activity , chemistry , raw material , fermentation , taste , water content , geotechnical engineering , organic chemistry , engineering
Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.