RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE

RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE

Authors

  • M.S. Serikkyzy Almaty Technological University, Almaty, Kazakhstan
  • K.R. Manap Almaty Technological University, Almaty, Kazakhstan
  • L.K. Baybolova Almaty Technological University, Almaty, Kazakhstan
  • T.K. Kulazhanov Almaty Technological University, Almaty, Kazakhstan

DOI:

https://doi.org/10.55956/NUOM5661

Abstract

The article is devoted to the currently relevant issue of expanding the range of functional food products. The work is devoted to the research on the addition of sesame powder and sesame oil in smoked beef sausage product with high nutritional value for dietary nutrition. Organoleptic and physico-chemical parameters of the obtained samples were determined. According to the results of the research, the samples obtained are recommended for consumption in the form of dessert for needy people, in addition to sick people. 

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Published online

2024-06-30

Issue

No. 2(84) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.