Sensory and functional parameters of sausages with reduced sodium nitrite content

Savinok, Oksana and Patuycov, Segey and Kuzelov, Aco and Shepelenko, Dimitrij (2017) Sensory and functional parameters of sausages with reduced sodium nitrite content. In: Proceedings of the 64 Scientific Conference with International Participation Food Science, Enginering, 20-22 Oct 2017, Plovdiv, Bulgaria.

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The effect of nicotinic acid, nicotinic acid amide on Sensory and functional-technological properties of sausages
is studied in this work. The use of additives makes it possible to stabilize the color of minced meat on the cut and
to ensure its stability under the influence of external factors. Use of 0,006% of additives to the mass of the main
raw material, allows to reduce residual content of sodium nitrite by 19…25% in comparison with control.
Sausages are characterized by a juicy consistency and pleasant taste and stable pink color. When stored
unpackaged, sensory properties are remains unchanged for 7…14 days, depending on type of sausages. Reducing
the residual nitrite content will provide environmental friendliness of this product and can be used for Children's

Item Type: Conference or Workshop Item (Paper)
Subjects: Engineering and Technology > Chemical engineering
Divisions: Faculty of Technology
Depositing User: Aco Kuzelov
Date Deposited: 14 Feb 2018 11:01
Last Modified: 14 Feb 2018 11:01

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