Moscow, Russian Federation
Moscow, Moscow, Russian Federation
The organoleptic characteristics of sour cream products with the addition of collagen of various origins were studied: fish, pork, beef, chicken. The concentration of collagen in the product was 5, 10 and 15 %. During the tasting analysis, color, taste and smell, appearance, texture were evaluated. The best organoleptic parameters in comparison with the control (without collagen) were characterized by samples with the addition of beef and fish collagen at a concentration of 5 %. The consistency of the product is the most important factor in determining the organoleptic evaluation.
sour cream product, collagen, organoleptic indicators, product consistency, structure profile analysis
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