STUDY OF THE EFFECT OF IMITATION BACON ON THE QUALITY INDICATORS OF SEMI-SMOKED SAUSAGES
Authors:
1.
Kemerovo State University
(Department of Technology of Food Products of Animal Origin, Associate Professor)
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
semi-smoked sausages, imitation bacon, thermostable emulsions
Abstract (English):
Objective: the paper studies the qualitative characteristics and functional properties of thermostable emulsions (imitation bacon) of various compositions, assesses the effect of the level of application of imitation bacon on the chemical composition and consumer characteristics of semismoked sausages
Objective: the paper studies the qualitative characteristics and functional properties of thermostable emulsions (imitation bacon) of various compositions, assesses the effect of the level of application of imitation bacon on the chemical composition and consumer characteristics of semismoked sausages
Keywords:
semi-smoked sausages, imitation bacon, thermostable emulsions
semi-smoked sausages, imitation bacon, thermostable emulsions
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