FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS
Russian sausage products market is one of the fastest growing markets in the Russian food industry. Therefore, more and more Russian and Western companies see it as the most promising for development. It is known that the sausage products, including smoked sausages with long shelf life for a signifi...
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| Format: | Article |
| Language: | Russian |
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North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
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| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1319 |
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| author | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina |
| author_facet | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina |
| author_sort | Tatiana Barsukovskaya |
| collection | DOAJ |
| description | Russian sausage products market is one of the fastest growing markets in the Russian food industry. Therefore, more and more Russian and Western companies see it as the most promising for development. It is known that the sausage products, including smoked sausages with long shelf life for a significant share of the national diet. Smoked meat products are some of the traditional types of sausages, characterized dense texture, pleasant flavor and taste specific, moreover, characterized by a small moisture content, a significant amount of fat and protein, whereby the highly energetic value. Smoked meat products containing lactic acid microflora positively affect the absorption of nutrients, their use has a beneficial effect on the prevention and the prevention of intoxication of the gastrointestinal tract of humans. However, the entire above product has merits in terms ofpractice and a significant drawback - the process ofproduction of this type ofproducts is one of the toughest in the sausage production, have a long and laborious. One of the objectives of the meat industry is to intensify the production of smoked sausages while improving the quality of manufactured products. |
| format | Article |
| id | doaj-art-e5ecac450ff143abb5c3166c5d8161ea |
| institution | Kabale University |
| issn | 2307-907X |
| language | Russian |
| publishDate | 2022-05-01 |
| publisher | North Caucasus Federal University |
| record_format | Article |
| series | Вестник Северо-Кавказского федерального университета |
| spelling | doaj-art-e5ecac450ff143abb5c3166c5d8161ea2025-08-20T03:37:41ZrusNorth Caucasus Federal UniversityВестник Северо-Кавказского федерального университета2307-907X2022-05-01047131317FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESSTatiana Barsukovskaya0Valentin Shipulin1Natalia Lupandina2NCFUNCFUNCFURussian sausage products market is one of the fastest growing markets in the Russian food industry. Therefore, more and more Russian and Western companies see it as the most promising for development. It is known that the sausage products, including smoked sausages with long shelf life for a significant share of the national diet. Smoked meat products are some of the traditional types of sausages, characterized dense texture, pleasant flavor and taste specific, moreover, characterized by a small moisture content, a significant amount of fat and protein, whereby the highly energetic value. Smoked meat products containing lactic acid microflora positively affect the absorption of nutrients, their use has a beneficial effect on the prevention and the prevention of intoxication of the gastrointestinal tract of humans. However, the entire above product has merits in terms ofpractice and a significant drawback - the process ofproduction of this type ofproducts is one of the toughest in the sausage production, have a long and laborious. One of the objectives of the meat industry is to intensify the production of smoked sausages while improving the quality of manufactured products.https://vestnikskfu.elpub.ru/jour/article/view/1319сырокопченые колбасыстартовые культурыдеминерализованная сывороткаинтенсификация технологийпищевые модулиraw smoked sausagestarter culturesdemineralized wheyintensification of technologyfood-ins |
| spellingShingle | Tatiana Barsukovskaya Valentin Shipulin Natalia Lupandina FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS Вестник Северо-Кавказского федерального университета сырокопченые колбасы стартовые культуры деминерализованная сыворотка интенсификация технологий пищевые модули raw smoked sausage starter cultures demineralized whey intensification of technology food-ins |
| title | FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS |
| title_full | FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS |
| title_fullStr | FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS |
| title_full_unstemmed | FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS |
| title_short | FORMATION OF QUALITY INDICATORS OF RAW SMOKED SAUSAGES INTO ACCOUNT THE INTENSIFICATION OF THE TECHNOLOGICAL PROCESS |
| title_sort | formation of quality indicators of raw smoked sausages into account the intensification of the technological process |
| topic | сырокопченые колбасы стартовые культуры деминерализованная сыворотка интенсификация технологий пищевые модули raw smoked sausage starter cultures demineralized whey intensification of technology food-ins |
| url | https://vestnikskfu.elpub.ru/jour/article/view/1319 |
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