Meat products are considered one of the most consumed food products all over the world due to quick preparation and great variety. Among the oldest types of meat products, kielbasa and sausage are the most produced ones in Iran.
Today, these products are produced in large numbers under different names. In terms of production technology, they are divided into three main categories, heated, raw, and processed.
The main common characteristic of kielbasa and sausage is formation of emulsion and dough (farsh), which is the most important phase in the production.
Stabilizers of kielbasa and sausages help in maintenance of interstitial water, improvement of texture and mouthfeel, crispiness of product, proper elasticity, increase in cuttability and quality, and decrease in price of the product.
In SCHWAN GROUP PARSEH Co., stabilizers such as processed fiber, processed gluten, stabilizer powder replacing the isolated soya protein, sausage & kielbasa stabilizer, and textured powder, have been designed and produced.
