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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| Published in | IOP conference series. Earth and environmental science Vol. 677; no. 3; p. 32011 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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Bristol
IOP Publishing
01.03.2021
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | Khayrullin, M F Kostikova, O V Popov, P V Artamonova, M P Zamkova, P A |
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| References | Kuramshina (EES_677_3_032011bib25) 2019; 11 Akhmetova (EES_677_3_032011bib24) 2019; 7 Omarov (EES_677_3_032011bib9) 2020; 11 Zinina (EES_677_3_032011bib15) 2020; 548 Kabulov (EES_677_3_032011bib11) 2020; 14 Rebezov (EES_677_3_032011bib29) 2020; 12 Wójciak (EES_677_3_032011bib3) 2012; 35 Vladimirovna (EES_677_3_032011bib21) 2016; 7 Kambarova (EES_677_3_032011bib20) 2020 Igenbayev (EES_677_3_032011bib18) 2019; 9 Zinina (EES_677_3_032011bib22) 2020; 548 Rebezov (EES_677_3_032011bib5) 2011; 80 Okuskhanova (EES_677_3_032011bib8) 2017; 14 Assenova (EES_677_3_032011bib10) 2020; 14 Okuskhanova (EES_677_3_032011bib16) 2019; 11 Okuskhanova (EES_677_3_032011bib28) 2017; 13 Du (EES_677_3_032011bib2) 2019; 56 Kassymov (EES_677_3_032011bib6) 2020; 24 Nesterenko (EES_677_3_032011bib12) 2020; 29 Nesterenko (EES_677_3_032011bib13) 2018; 9 Nesterenko (EES_677_3_032011bib7) 2020; 11 Sydykova (EES_677_3_032011bib14) 2019; 11 Okuskhanova (EES_677_3_032011bib19) 2016; 15 Assenova (EES_677_3_032011bib26) 2016; 7 Abilmazhinova (EES_677_3_032011bib17) 2020; 24 Ammor (EES_677_3_032011bib1) 2007; 76 Wang (EES_677_3_032011bib4) 2018; 90 Kabulov (EES_677_3_032011bib23) 2019; 9 Duyssembaev (EES_677_3_032011bib27) 2017; 15 |
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Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation... Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and... |
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| SubjectTerms | Acidity Aroma Drying Fermentation Indicators Microflora Salting Sausages Starter cultures Water activity |
| Title | Study of changes in active acidity (ph) in sausages |
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