TECHNOLOGICAL ASPECTS OF HYDROCOLLOIDS AND MIXTURES ON THEIR BASIS IN TECHNOLOGY SAUSAGES

Today the market is making major adjustments in the production of sausages, putting more and more challenges for manufacturers of these products. Despite significant scientific and practical potential for the production of sausages issue of quality can not be fully solved. This paper presents the results of analytical and experimental studies to determine the technical aspects of the use of hydrocolloids and mixtures based on these technologies into sausages. The effect of heat treatment on functional and technological properties of meat bread using a mixture of «KrioMeat» СК 001. The investigations show promise for using these compounds in the production of sausages technologies that will result in a wide range of these products with high technological and functional organoleptic characteristics, increase yield and reduce production costs.