Physico-chemical parameters of minced meat for semi-smoked sausage with a reduced trans fat content
Автор: Igenbayev A. K., Amirkhanov Sh. A., Ospankulova G. H., Temirova I. J., Aldiyeva A. B.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 3 (137), 2022 года.
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This article presents the results of a study of the physico-chemical parameters of minced meat for semi-smoked sausage with a reduced content of trans fatty acids. The data are presented that the physico-chemical parameters of the model minced meat from semi-smoked sausages made on the basis of the standard NC LLP 40793097-05-2015 compared with the control sample, the alkaline medium pH and moisture-binding properties increased by 0.07 % and 5.3 %, respectively.
Ет турамасы, транс май қышқылдары, жартылай ысталған шұжық, физика-химиялық көрсеткіштері
Короткий адрес: https://sciup.org/140295354
IDR: 140295354 | DOI: 10.48184/2304-568X-2022-3-102-107
