Study of the Technology of Production of Sausage Products Based on Food Additives

Authors

  • Tuxtauev Shuxrat Qudratovich sen.teacher, Tashkent chemical technological institute
  • Mirxasilov Mirsaid Madorbekovich Master, Tashkent chemical technological institute
  • Akramova Rano Ramizitdinovna prof. PhD, Tashkent chemical technological institute
  • Choriyev Abdusattor Jo’rayevich dots., Tashkent chemical technological institute

Keywords:

pumpkin seeds, sourdough, model stuffing systems, moisture

Abstract

the use of starter cultures as a factor in the formation of the quality of sausages has been studied; selected and substantiated doses of starter added to sausage mince; the change in the content of free amino acids in minced meat during sedimentation was studied; the influence of plant additives from pumpkin seeds on the properties of model mince systems was studied; the technology of production of boiled-smoked sausages with the use of starter cultures and food additives is given.

References

Tuktaev Sh., Samadov O., Choriev A., Akramova R., Xolmurodov B. Resea

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Лисицын А.Б., Кудряшов Л.С., Алексахина В. А. Перспективные технологии производства новых видов ферментированных колбас// Мясная индустрия. 2003. №11. С.24-27.

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Published

2022-04-15

Issue

Vol. 7 (2022): TJM

Section

Articles

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How to Cite

Study of the Technology of Production of Sausage Products Based on Food Additives. (2022). Texas Journal of Multidisciplinary Studies, 7, 134-138. https://mail.zienjournals.com/index.php/tjm/article/view/1257