Study of changes in active acidity (ph) in sausages

Abstract Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 677; no. 3; p. 32011
Main Authors Artamonova, M P, Khayrullin, M F, Zamkova, P A, Kostikova, O V, Popov, P V
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.03.2021
Subjects
Acidity
Aroma
Drying
Fermentation
Indicators
Microflora
Salting
Sausages
Starter cultures
Water activity
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Summary:Abstract Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicochemical, changes in microflora, as a result of which the consistency, taste, color and aroma are formed, characteristic of raw smoked sausages. The article presents the results of studies of the influence of starter cultures on the quality indicators of raw smoked sausages. Two formulations of raw smoked sausages are proposed, in the production of which starter cultures are used, a study of changes in such indicators as water activity, active acidity, organoleptic indicators of the finished product were carried out.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/677/3/032011