Pasteurized sausages with high heme iron content
Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.
Khorunzha, T.O., Pasechnyy, V.M., & Logvinenko, N.P. (2017). Sosiski pasterizovaniz povyshennym soderzhaniyem gemovogo zheleza. Zhurnal Agrarnyye nauki i tekhnologii VNAU, 5(99), 155–161 (in Ukrainian).
Howe, P., Meyer, B., Record, S., & Baghurst, K. (2006). Dietary intake of long-chain omega-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition, 22(1), 47–53. doi: 10.1016.j.nut.2005.05.0099.
Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I., & Whittington, F.M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4), 343–358. doi: 10.1016.j.meatsci.2007.07.019.
Pasichnyy, V.M., Kremeshna, I.V., Sabadash, P.M., Zhuk, I.Z., & Usatyuk, S.I. (2004). Zastosuvannya krovi yak kolʹoroformuyuchoyi dobavky. Naukovyy visnyk Lʹvivsʹkoyi derzhavnoyi akademiyi veterynarnoyi akademiyi im. S.Z. Hzhytsʹkoho, 6(3), 119–123 (in Ukrainian).
Derzhavna sluzhba statystyky Ukrainy. Ukrstat.gov.ua (in Ukrainian).
Lee, J.J. (2011). Sterilization effects of avian influenza virus and newcastle disease virus in chicken muscle and organs dependent on autoclaving time. Korean Journal of Veterinary Public Health, 2011. http://lib.rda.go.kr/newlib/adlib_en/index.html.
Nawar, W.W. (1996). Lipids. In Food Chemistry, 3rd ed.; Fennema, O.R., Ed; Marcel Dekker, Inc.: New York, 225–319.
Griffith, W.P., & Kaltashov, I.A. (2003). Highly asymmetric interactions between globin chains during hemoglobin assembly revealed by electrospray ionization mass spectrometry. Biochemistry, 42(33), 10032–10033. doi: 10.1021/bi034035y.
Fayvishevskiy, M.L. (2006). Netraditsionnyye tekhnologii pererabotki i ispol'zovaniya pishchevoy krovi uboynykh zhivotnykh. Vse o myase, 1, 14–17 (in Russian).
Nohr, D., & Biesalski, H.K. (2007). `Mealthy` food: meat as a healthy and valuable source of micronutrients. Animal, 1(02), 309–316. doi: 10.1017/S1751731107657796.
Cravens, W.W. (1981). Plants and Animals as Protein Sources. Journal of Animal Science, 53(3), 817–826.
Smil, V. (2002). Eating Meat: Evolution, Patterns, and Consequences. Population and Development Review, 28(4), 599–639. doi: 10.1111/j.1728-4457.2002.00599.x.
Winkelmayer, R., Paulsen, P., & Binder, R. (2011). Ethische und ökologischeAspekte der Gewinnung von LebensmittelntierischerHerkunft, Teil 1: Ethik und Evolutionsbiologie. Fleischwirtschaft, 91(6), 102–104.
Steinfeld, H. (2006). Livestock´s long shadow: Environmental Issues and Options. Food and Agriculture Organization of the United Nations (FAO).
Wittenberg, K. (2012). Meat and the Enviroment - Future directions. in 58th International Congress of Meat Science and Technology. Montreal, Canada.
Ilea, R. (2009). Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions. Journal of Agricultural and Environmental Ethics, 22(2), 153–167. doi: 10.1007/s10806-008-9136-3.
Khorunzha, T.O., Pasichnyy, V.M., Kostyshyn, V.D., Pasichna, S.P., Ramik, O.S., Kharpachov, O.V. (2018). Sosysky konservovani. Patent Ukrayiny № 122445 (in Ukrainian).
Pasichnyi, V., Ukrainets, A., Shvedyuk, D., Al-Hashimi Haider Muhamed, & Matsuk, Yu. (2017). Optimiza-tion of the canned poultry meat sterilization formula with hydrocolloids. Eastern European Journal of Enterprise Technologies, 4, 11(88), 29–34. doi: 10.15587/1729-4061.2017.108665 (in Ukrainian).
Abstract views: 0 PDF Downloads: 0