Open AccessDesigning a fermented sausage recipe for a healthy balanced diet
Author(s) -
T.M. Giro,
E. V. Berdnova,
V. A. Tokareva,
V. P. Korsunov,
E. N. Korsunova
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 - 10.1088/1755-1315/677/3/032085
Subject(s) - recipe , food science , fermentation , sodium nitrite , nitrite , residual , mathematics , computer science , chemistry , algorithm , organic chemistry , nitrate
The formalization of biomedical requirements for fermented sausages for healthy and balanced nutrition was carried out, along with the selection of the ingredients for the recipe, which are enriched with components that improve the functional and technological properties. Using the method of computer simulation, there has been designed a recipe for fermented sausages enriched with an organic additive which reduces the residual level of sodium nitrite.