Open AccessHam production using processed apple products
Author(s) -
М.И. Сложенкина,
И Ф Горлов,
S. E. Bozhkova,
K A Ermolova,
A E Serkova,
В. Н. Храмова
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/965/1/012044
Subject(s) - pomace , food science , raw material , recipe , production (economics) , mathematics , chemistry , organic chemistry , economics , macroeconomics
The article analyzes the possibility and rationality of using apple processing products as food additives to increase the nutritional value of products, substantiates the expediency of using a vegetable component (apple pomace) in the technology of smoked-boiled ham products. To assess the technological potential of using apple pomace in the production of smoked-cooked sausages, experimental studies were carried out using generally accepted methods to study the basic properties of raw materials and control samples - products without the addition of powdered apple pomace, and prototypes - products with the addition of apple pomace according to the developed recipe. Formulations have been optimized and a method has been developed for the production of a combined composition of protein-fat emulsion, which is recommended to be introduced instead of 22% of the main unsalted meat raw materials. According to the results obtained, a sample containing 6% apple pomace has the best quality indicators.