of the Urals

Russian Journal of Agricultural Research

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for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 09 (139) 2015


Рыбаков Ю. С. доктор технических наук, профессор Уральский государственный аграрный университет

Минухин Л. А. доктор технических наук, профессор Уральский государственный аграрный университет

Булатова Н.Н. менеджер по качеству ИП «Черкашин А. Н.»

Рудницкий И.В. менеджер по качеству ОАО «Кировградская птицефабрика»



 The paper deals with the boiled sausages assortment expansion, quality increase and nutritive value as well as the product obtaining with excellent taste properties. To improve the taste, to increase the nutritive value and to manufacture dietary meat products and to partially replace the meat raw-materials the authors suggests to change dry milk for fermented milk products in sausage making recipes. The investigations showed that “bioryazhenka” is the best replacement for these purposes if we set it from cow baked milk being fermented. Add sour milk will improve organoleptic characteristics: consistency (soft, homogeneous), taste (nutty taste), smell, color, increase food and biological value of cooked sausages. It was developed recipe of boiled sausage with the addition of “bioryazhenka” taking into account the requirements of GOST R 52196-2003 for starting materials, norms bookmarks beef and pork meat, non-meat raw materials and food additives. A distinctive feature of the formulation is the use of fermented milk product of “bioryazhenka”, which has not previously been used in the production of cooked sausages. While organoleptic and physic-chemical properties of sausage and stuffing having been investigated the authors made a conclusion that addition of “bioryazhenka” in different portions greatly influences the boiled sausage quality, nutritive value and validity period. “Bioryazhenka” addition to sausage-stuffing speeded up the process of its ripening for 20 min and the validity period of sausage in a polyamide shell doesn’t diminish and makes up 30 days if properly stored. The authors also established the optimal portion of “bioryazhenka” for pasteurized milk replacement – it makes 0,02 kg per 1 kg of rawmaterials. Technological plan of boiled sausage manufacture with “bioryazhenka” addition was developed and tested at the Kirovgradskaya poultry.


raw materials, semi-finished products, boiled sausage, fermented milk additives, “bioryazhenka”, quality, physical- chemical properties, technological production plan.


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