PREPARATION TECHNOLOGY OF PLANT-BASED SAUSAGES AND THEIR QUALITY ASSESSMENT

Bulletin of the Saint Petersburg State Institute of Technology (Technical University) Pub Date : 2023-01-01 DOI:10.36807/1998-9849-2023-64-90-83-87

Naila M. Labiba, G. Nianikova

引用次数: 0

Abstract

Formulation for vegetable-based sausage products from pea protein isolate, oatmeal and sunflower seeds was developed as an alternative to meat sausage. Experimental samples of vegetarian sausage were prepared, and their physicochemical, microbiological and organoleptic indicators were defined.

查看原文本刊更多论文

植物性香肠的制备工艺及质量评价

开发了以豌豆分离蛋白、燕麦和葵花籽为原料的蔬菜香肠产品配方，作为肉肠的替代品。制作了素食香肠的实验样品，并对其理化、微生物学和感官指标进行了定义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Bulletin of the Saint Petersburg State Institute of Technology (Technical University)

自引率

0.00%

发文量

文献相关原料

公司名称	产品信息	采购帮参考价格