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Development of a multifunctional additive for the production of Frankfurters: basics and practical results

Authors

DOI:

https://doi.org/10.24054/limentech.v22i1.3174

Keywords:

aceites esenciales, composición de sabor y aroma, embutidos cocidos, materias primas vegetales

Abstract

Sausages and other boiled sausage products are in demand among consumers and are appropriate from the point of view of production technology. It is rational to use multifunctional food additives, which are mixtures of flavor and functional ingredients. These additives increase the stability of minced meat emulsions, improve the consistency, and stabilize the color of sausages. It is widely practiced to use raw materials of plant origin in the formulations of these additives: flour, extruded cereals, essential oils, etc. The research carried out made it possible to create a formulation for a multifunctional additive for the production of frankfurters containing (kg per 100 kg of minced meat): extruded cereal (wheat or corn) – 2.4; flavor composition – 0.25; phosphates – 0.3; ascorbic acid – 0.05. To create the formula for the flavor composition, non-traditional raw materials from plants growing in Ukraine were used.

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Published

2024-09-23 — Updated on 2024-06-30

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How to Cite

Voitsekhivska, L., Verbytskyi, S., Nedorizaniuk, L., & Patsera, N. (2024). Development of a multifunctional additive for the production of Frankfurters: basics and practical results. @limentech, Ciencia Y Tecnología Alimentaria, 22(1), 248–265. https://doi.org/10.24054/limentech.v22i1.3174 (Original work published September 23, 2024)

Issue

Vol. 22 No. 1 (2024)

Section

Artículos