Substantiation of the Japanese sea cucumber use in the sausage technology
Автор: Rybnikova E.I., Kovalev N.N.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 8, 2015 года.
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The research of the influence of the Japanese sea cucumber muscular tissue on the sausage quality characteristics is conducted. It is established that introduction of sea cucumber in the amount of 3% of minced meat weight doesn’t have negative influence on the organoleptic characteristics of the product. The study of the sausage rheology indicates to the stability of the experimental sample structure. Microbiological studies demonstrate the possibility of the storage period extending of the sausages with sea cucumber in comparison with the control samples.
Japanese sea cucumber, sausages, organoleptic characteristics, rheology, microbiological assessment, storage period
Короткий адрес: https://sciup.org/14084404
IDR: 14084404
