Article

Retrieved from Volume 24, No. 1, 2020

Pages 71 -78

Strikha, L., Pidpala, T., Petrova, O., & Shevchuk, N. (2020). Optimization of the parameters of the technological process of production of cooked sausages. Ukrainian Black Sea Region Agrarian Science, 24(1), 71-78. DOI: 10.31521/2313-092X/2020-1(105)-9

Optimization of the parameters of the technological process of production of cooked sausages

Liudmyla Strikha Tetiana Pidpala Olena Petrova Natalia Shevchuk

The results of physical-chemical and organoleptic parameters in the production of cooked sausages are presented. It has been established that cooked sausages, made with medium duration of cutting, were characterized by higher values of physical-chemical and organoleptic indicators. Reducing the temperature at cutting to 12-14°C contributed to the improvement of the quality of cooked sausage products. With various parameters of the technological processes cooked sausages met the standard requirements.

cooked sausages, technology, cutting, temperature of cutting, physical-chemical parameters, organoleptic parameters
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