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FORMATION OF PROPERTIES OF SAUSAGE MEAT WITH CHICK-PEA

Автор: Редактор on . Posted in 2010-1

UDC637.523:635.657
 
HOLODOVA O.
postgraduate,
Donetsk National University of Economics and Trade named after Mykhailo Tugan-Baranovsky
 
FORMATION OF PROPERTIES OF SAUSAGE MEAT WITH CHICK-PEA
 
The receipt of the boiled sausage "Donetska" with substitute of the part of salted pork fat with chick-pea was developed. The method of introduction of vegetable paste additive to the sausage composition was chosen, the relation of chick-pea to water is 1:3. Homogeneous pasty paste structure resembles fat, and according to rheological properties has advantages in hydrophilous and adsorptive characteristics. Based on the results of the research of rheological properties of sausage meat the optimal content of salted pork fat is (2%) and paste of chick-pea (5%) was found, it improves consistence and raises plasticity of sausage.
 
 FORMATION OF PROPERTIES OF SAUSAGE MEAT WITH CHICK-PEA