| Issue |
BIO Web Conf.
Volume 51, 2022
International Scientific and Practical Conference “From Modernization to Advanced Development: Ensuring Competitiveness and Scientific Leadership of the Agro-Industrial Complex” (IDSISA 2022)
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|---|---|---|
| Article Number | 04009 | |
| Number of page(s) | 7 | |
| Section | Innovative Technologies for the Production and Processing of Crop and Livestock Products: Problems and Prospects for Practical Implementation | |
| DOI | https://doi.org/10.1051/bioconf/20225104009 | |
| Published online | 02 August 2022 | |
The effect of brine components on the quality and yield of smoked-boiled delicatessen products
1 Chuvash State Agrarian University, city of Cheboksary, Russia
2 Zvenigovsky Meat Processing Plant LLC, Republic of Mari El, Zvenigovsky district, Shelanger village, Russia
* Corresponding author: raisanikolaevn@mail.ru
Domestic producers use multicomponent brines for the production of delicatessen products. The composition of which includes a wide range of ingredients and food additives. The use of multicomponent brines is associated with the need to regulate biochemical processes in raw materials to improve marketability of finished products. The purpose of our research was to select the optimal percentage of brine introduction, to identify the effect of brine components on the quality of manufactured products and on the shelf life of finished products in vacuum packaging. The injection parameters, pressure, speed are set, optimal massage modes and the total operating time of the meat massager for the production of smoked-boiled products: carbonade and “meat nut” are selected. The output of finished products and the shelf life of smoked and boiled products in vacuum packaging in the refrigerator are also determined.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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