Authors:
Larisa Yushan, Marina Karelina, Elena Zyryanova, Larisa Vicherova
Volume 31, Issue 4
Pages: 423-429, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551
The article presents the composition of a mix of spicy and aromatic raw materials, rich in biologically active substances and natural flavors, for the production of CO2 extracts. A CO2 extract has been obtained from these raw materials. Samples of boiled sausage have been made with the addition of the obtained CO2 extract from spicy and aromatic raw materials. The effect of CO2 extract on the organoleptic (taste, flavor, appearance and consistency), physic-chemical (moisture, fat, protein, etc.), and microbiological (bacteria, molds, and yeast) characteristics of boiled sausages has been analyzed during storage. Storage periods have been determined.
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