THE USE OF PROTEIN STABILIZERS IN THE PRODUCTION OF BOILED SAUSAGES

Abstract

The article analyzes the use of modern protein stabilizers of animal and vegetable origin in the production of boiled sausages. The important role of protein stabilizers is noted, which help to create a homogeneous structure, improve the juiciness and tenderness of the product, and increase its shelf life. The advantages of protein stabilizers in the production of boiled sausages are revealed. The use of modern protein stabilizers of animal origin has a positive effect on the quality of cooked sausages. It was noted that in the production of boiled sausages, it is important to pay attention to quality control and safety of the ingredients used, including fortification with animal proteins. Presented by new methods of using protein stabilizers in the production of boiled sausages. The use of protein stabilizers of animal and vegetable origin in the production of boiled sausages is an effective way to improve product quality, increase its competitiveness and meet consumer needs.