Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages
Claudiu Dan Salagean, Dorin Tibulca
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology · 2014
doi:10.15835/buasvmcn-fst:10108 (opens in a new tab)
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Abstract
The purpose of performed research aimed to establish the influence of protein supplements on the quality and economic efficiency in the processing of a certain semi-smoked sausage assortment using two experimental processing technologies: with 3% soy protein derivatives as supplements and 100% soy protein derivatives as vegetal raw materials. The results revealed that, from an economical point of view, the vegetal processing technology (with exclusively vegetal raw materials) was more efficiently than the supplemented processing technology (with protein derivatives as supplements) and from qualitatively point of view, the obtained values have been in accordance with the in force STAS-es.
Abstract licence: CC BY-NC-ND
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