Table 2.
Variants of sausages batches
| Variant1) | Curing mixture | Sea salt | Glucose | Liquid ingredient |
|---|---|---|---|---|
| C | 2.8 | - | 0.6 | 5% Water |
| S | - | 2.8 | 0.6 | 5% Water |
| AW | - | 2.8 | 0.6 | 5% Liquid acid whey |
| LAW | - | 2.8 | 0.6 | Powder after freeze-drying of 5% addition of liquid acid whey dissolved in saline to a final volume equal to 5% addition |
| 2LAW | - | 2.8 | 0.6 | Powder after freeze-drying of 10% addition of liquid acid whey dissolved in saline to a final volume equal to 5% addition |
The number of additives is given in percent relative to the mass of raw materials.
1)
C, cured; S, salted; AW, sample with liquid acid whey; LAW, sample with freeze-dried acid whey; 2LAW, sample with double portion of freeze-dried acid whey.