Physico-chemical parameters of minced meat for semi-smoked sausage with a reduced trans fat content

Abstract

This article presents the results of a study of the physico-chemical parameters of minced meat for semi-smoked sausage with a reduced content of trans fatty acids. The data are presented that the physico-chemical parameters of the model minced meat from semi-smoked sausages made on the basis of the standard NC LLP 40793097-05-2015 compared with the control sample, the alkaline medium pH and moisture-binding properties increased by 0.07 % and 5.3 %, respectively.

Keywords

• minced meat
• trans fatty acids
• semi-smoked sausage
• physico-chemical parameters
• oleogel