Process development for healthy sausages based on natural additives (Q3532722): Difference between revisions
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| Property / budget: 72,000.0 Euro / rank | |||||||
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| Property / EU contribution: 57,600.0 Euro / rank | |||||||
Revision as of 01:12, 21 November 2021
Project Q3532722 in Germany
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Process development for healthy sausages based on natural additives |
Project Q3532722 in Germany |
Statements
80.0 percent
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1 February 2020
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31 January 2022
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'Thüfleiwa' Thüringer Fleischwaren, Produktions- und Vertriebs GmbH Apolda
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51°1'13.44"N, 11°29'55.10"E
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51°1'13.44"N, 11°29'55.10"E
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99510 Apolda
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Es soll ein Verfahren zur Herstellung einer frischen, mindestens 8 Tage haltbaren E-Nummern-freier bzw. -reduzierter Rostbratwurst entwickelt werden. Ziel der Forschungsarbeiten ist es, den thermischen Herstellungsprozess so zu entwickeln, dass eine verbesserte und dadurch gleichbleibende Qualität der Wurst erzielt wird. Chemische Zusatzstoffe sind so durch natürliche Stoffe zu ersetzen. Das neue innovative Produkt soll durch eine hohe sensorische Akzeptanz und Lebensmittelsicherheit bestechen. (German)
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A process for the preparation of fresh E-number-free or reduced roast sausage, which lasts for at least 8 days, shall be developed. The aim of the research is to develop the thermal production process in such a way that an improved and consistent quality of the sausage is achieved. Chemical additives are thus to be replaced by natural substances. The new innovative product is intended to impress with high sensory acceptance and food safety. (English)
17 November 2021
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Identifiers
DE_TEMPORARY_ESF_128685
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