Issue: Số 9 - Tháng 4 - 2023Hóa học - Công nghệ thực phẩm
72. A Study on Improving the Production of Tay Bac Sausage Towards Industrialization
Published: July 28, 2026
Abstract
Tay Bac sausage is made from minced lean pork and fat, mixed with sugar, spicies,
and cooking wine. After mixing, the mixture is stuffed into pig intestines and hung in the kitchen
for 5-7 days. This study is to improve the production of Tay Bac sausage towards industrialization
in order to reduce processing time, control technological factors and ensure food safety.
Keywords
Tay Bac sausageindustrializationfood safety.
References
1.
TCVN 7047:2002. Thịt lạnh đông – Quy định kỹ thuật.
2.
TCVN 7046:2002. Thịt tươi – Quy định kỹ thuật.
3.
Hà Duyên Tư (2006). Kỹ thuật phân tích cảm quan thực phẩm. Nhà xuất bản Khoa học và Kỹ thuật, Hà Nội.
4.
Ogbadu, L. J. (2014). Preservatives | Traditional Preservatives – Wood Smoke. Trong Encyclopedia of Food Microbiology. Academic Press, Cambridge, MA, USA, tr. 141–148.
5.
Sikorski, Z. E., & Sinkiewicz, I. (2014). Smoking | Traditional. Trong Encyclopedia of Meat Sciences. Academic Press, Cambridge, MA, USA, tr. 321–327.
6.
Kanokruangrong, S., Birch, J., & Bekhit, A. E. A. (2019). Processing effects on meat flavor. Trong Encyclopedia of Food Chemistry. Elsevier, Amsterdam, The Netherlands, tr. 302–308.
7.
Yin, X., Chen, Q., Liu, Q., Wang, Y., & Kong, B. (2021). Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry. Foods, 10(6), 1180. DOI: 10.3390/foods10061180.
