Impact of fiber on the physical and chemical sensory characteristics on fermented sausage

This paper presented the results of investigations of the influence of fiber added to different amounts on pH , loss of weight , mass , chemical composition and sensory properties of sausages permanent . Five trials were made of tea sausage (each trial was a mass of 50 kg ) . As follows: a standard without adding fiber other four trials were made by reducing fat and adding fiber in amounts of 0.51 , 0 and 1.5 2.0 % of the total amount of the mixture in the sample. After production rehearsals tea sausage was performed examining pH , loss of weight , chemical testing , sensory testing. The addition of plant fiber in the manufacture of Tea sausage does not affect the movement of the pH during maturation , and drying of the sausage strand Plant added in the manufacture of Tea sausage in an amount of 2 % has an effect of reducing the dome during maturation , and drying of the sausage and an increase in the content of protein in the sausage , the color of the surface and the intersection.