Edible food casings from concentrated berry juices for cooked sausage products | Съедобные пищевые пленки из концентрированных ягодных соков для вареных колбасных изделий
2010
Shalimova, O.A. | Kireeva, O.S. | Stromskaya, I.Ya., Orel State Argarian Univ. (Russian Federation)(Russian Federation) | Emel'yanov, A.A., Orel State Technical Univ. (Russian Federation)
Two compositions were developed to produce edible casings from concentrated juices of blackcurrant and redcurrant added with gelling agents (gelatin and starch). The concentrated juice was obtained by vacuum evaporating of currant berries at t 50 degrees C. The concentrated juice was dried to the wet content of 15 and 22% from blackcurrant and redcurrant, respectively. The concentrated juice has high nutritional value, rich in hydrocarbons, vitamins and microelements. Ready cooked sausages without casings were emerged in casing based on the concentrated currant juices to form a thin film in the product. Its thickness was 0.070-0.08 mm. these films can be used in packing pastes and ready delicious meat products. it is concluded that edible casings of the proposed composition provide longer shelf life for meat products and enrich the final products with biologically active substances
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