Expanding the range of sausage products of special purpose
The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scientific work was conducted influence of products of blood processing on qualitative indicators of sausages of health-improving purposes. The use of blood protein Globin Vepro Gel 95 HV in the composition of protein-fat emulsion (in the amount of 40 % by weight of minced meat) and whole blood to increase the iron content in the product for the prevention and treatment of anemia. During the organoleptic evaluation of meat systems, it was found that partial replacement of raw meat in minced meat with whole blood has a beneficial effect on the color of the product. But with the increase in the amount of blood there is a deterioration of organoleptic parameters. The addition to the minced meat of a protein-fat emulsion based on globin protein and the addition of whole blood in appropriate proportions creates the conditions for moisture binding. However, with the addition of 10 % of blood, there is a decrease in moisture binding capacity by 0.3 %. According to the results of studies of the content of essential amino acids, it was found that the experimental samples of sausages are characterized by the content of complete proteins. In particular, the sample № 3, which has the best functional and technological indicators has a higher rate of Lysine, Leucine, Methionine + Cysteine, Valine compared to the control sample. The dominant amino acids are Lysine, Threonine, Leucine, Phenylalanine and Tyrosine, Limiting – Methionine, Cystine, Valine, Isoleucine. For sample № 3, the value of the utilization coefficient of the protein is 0.52, the biological value is 61.12 %.
Bohrer, B. M. (2017). Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends in Food Science & Technology, 65, 103–112. doi: 10.1016/j.tifs.2017.04.016.
Brenes, A., Viveros, A., Chamorro, S., & Arija, I. (2016). Use of polyphenol-rich grape by-products in mo-nogastric nutrition.A review. Animal Feed Science and Technology, 211, 1–17. doi: 10.1016/j.anifeedsci.2015.09.016.
De Sme, S., & Vossen, E. (2016). Meat: The balance be-tween nutrition and health. A review. Meat Science, 120, 145–156. doi: 10.1016/j.meatsci.2016.04.008.
Drachuk, U., Simonova, I., Halukh, B., Basarab, I., & Romashko, I. (2018). The study of lentil flour as a raw material for production of semi-smoked sausages. Eastern-european journal of enterprise technologies, 6, 11(96), 44–50. doi: 10.15587/1729-4061.2018.148319.
Haschuk, O. I., Moskalyuk, O. E. Gryshhenko, A., & Guralevych, A. (2020). Development of meat products for special nutrition. Innovative development of hotel and restaurant industry and food production: Materials of the I International scientific-practical. internet conference – Prague: Oktan Print s.r.o., 29–30.
Haschuk, O., & Moskalyuk, O. (2020). Use of blood in meat products of special food. The 18th International Scientific and Practical Conference “Modern Science, Practice, Society”, Boston, USA, 248–250.
Kaprelyants, L. B (2004). Functional food: current status and development prospects. Products and ingredients, 1, 22–24.
Shan, L. C., De Brún, A., Henchion, M., Celine, C., Li, Patrick, M., Wall, G., & Monahan, F. J. (2017). Con-sumer evaluations of processed meat products refor-mulated to be healthier – A conjoint analysis study. Meat Science, 131, 82–89. doi: 10.1016/j.meatsci.2017.04.239.
Wang, H. L., Chou, C. H., Yu, Y. S., Hsu, C. L., Wang, S. Y., Ko, Y. F., & Chen, Y. C. (2016). Chicken surimi fortified by omega-3-fatty-acid addition: manufac-turing and quality properties. J Sci Food, 96, 1609–1617. doi: 10.1002/jsfa.7262.
Abstract views: 0 PDF Downloads: 0