Desarrollo de un aditivo multifuncional para la producción de salchichas Frankfurt: conceptos básicos y resultados prácticos
DOI:
https://doi.org/10.24054/limentech.v22i1.3174Palabras clave:
aceites esenciales, composición de sabor y aroma, embutidos cocidos, materias primas vegetalesResumen
Las salchichas y otros embutidos cocidos tienen una gran demanda entre los consumidores y son apropiados desde el punto de vista de la tecnología de producción. Es racional utilizar aditivos alimentarios multifuncionales, que son mezclas de ingredientes gustativos, aromáticos y funcionales. Estos aditivos aumentan la estabilidad de las emulsiones de carne picada, mejoran la consistencia y estabilizan el color de las salchichas. En las formulaciones de estos aditivos es una práctica muy extendida utilizar materias primas de origen vegetal: harina, cereales extruidos, aceites esenciales, etc. Las investigaciones realizadas permitieron crear una formulación de un aditivo multifuncional para la producción de salchichas que contiene (kg por 100 kg de carne picada): cereal extruido (trigo o maíz) – 2,4; composición de sabor y aroma – 0,25; fosfatos – 0,3; ácido ascórbico – 0,05. Para crear la formulación del sabor y el aroma se utilizaron materias primas no tradicionales procedentes de plantas que crecen en Ucrania.
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