The determination of physical and chemical parameters of natural sausage casings
One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in suc...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2023-04-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1529 |
| _version_ | 1797785850699841536 |
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| author | G. S. Kenenbay B. B. Omirzhanova A. N. Tatiyeva |
| author_facet | G. S. Kenenbay B. B. Omirzhanova A. N. Tatiyeva |
| author_sort | G. S. Kenenbay |
| collection | DOAJ |
| description | One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out. |
| first_indexed | 2024-03-13T01:00:47Z |
| format | Article |
| id | doaj.art-3a267085aabb42a8bf9f899b10df2cc0 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:00:47Z |
| publishDate | 2023-04-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-3a267085aabb42a8bf9f899b10df2cc02023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-04-0101899710.48184/2304-568X-2023-1-89-97558The determination of physical and chemical parameters of natural sausage casingsG. S. Kenenbay0B. B. Omirzhanova1A. N. Tatiyeva2LLP «Kazakh research institute of processing and food industry»LLP «Kazakh research institute of processing and food industry»LLP «Kazakh research institute of processing and food industry»One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.https://www.vestnik-atu.kz/jour/article/view/1529natural shellsartificial shellssausage productsstoragesalting |
| spellingShingle | G. S. Kenenbay B. B. Omirzhanova A. N. Tatiyeva The determination of physical and chemical parameters of natural sausage casings Алматы технологиялық университетінің хабаршысы natural shells artificial shells sausage products storage salting |
| title | The determination of physical and chemical parameters of natural sausage casings |
| title_full | The determination of physical and chemical parameters of natural sausage casings |
| title_fullStr | The determination of physical and chemical parameters of natural sausage casings |
| title_full_unstemmed | The determination of physical and chemical parameters of natural sausage casings |
| title_short | The determination of physical and chemical parameters of natural sausage casings |
| title_sort | determination of physical and chemical parameters of natural sausage casings |
| topic | natural shells artificial shells sausage products storage salting |
| url | https://www.vestnik-atu.kz/jour/article/view/1529 |
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