The possibility of use [of] sugar beet pulp in production of fine ground cooked sausages
2006
Svrzic, G. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Levic, Lj. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Pribis, V. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Popovic, M. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Bosnjakovic, L. (Kolbis DOO, Novi Sad (Serbia and Montenegro))
Possibility of use of molasses as substitution for sucrose in production of fine ground sausages, was investigated. The sausages are produced in industrial condition according standard recipe of producer. In the first group (P1), sucrose are substituted with 1.5% of molasses, the second group (P2) with 2.5% of molasses and the third group (K) was control group (sausage from common production). After production, it was determined microbiological contamination of sausages and chemical composition of filling (content of moisture, fat, protein, sodium chloride). Sensory analyse and colour of intersection of sausages also was determined. It is concluded that substitution of sucrose with 1.5% of molasses, in fine ground sausages gave good results in final product and that sensoric quality are satisfied.
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