Using of non-traditional raw materials in the technology of cooked sausages with functional purposes


  • I. Basarab Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0002-5487-2790
  • U. Drachuk Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0003-3862-0961
  • B. Halukh Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0002-7824-4983
  • H. Koval Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine
  • I. Simonova Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0001-8669-6376
  • N. Herez Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine
Keywords: technology, cooked sausages with functional purposes, germinated sea-buckthorn seeds (GSBS) flour, quality indicators, minced meat, functional-technological properties, organoleptic indicators, nutritional value.

Abstract

In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiologically functional ingredients of plant origin, which will provide the body with nutrients and expand the range of functional foods. The paper covers the issues of partial replacement of raw materials of animal origin with germinated sea-buckthorn seeds (GSBS) flour as a functional ingredient in the production of sausages. The chemical and vitamin composition of the physiologically functional ingredient has been studied. Three experimental recipes for sausages from GSBS flour has been developed. The positive influence of GSBS flour on functional-technological and physical-chemical properties of the received forcemeat is proved. Organoleptic parameters of sausages from GSBS flour are determined. The use of GSBS flour as a functional ingredient in the technology of sausages affects the appearance, taste, smell. It is established that the increase in the amount of GSBS flour introduction leads to an increase in pH by 0.4–0.8 % and finished products by 6.8 %. The improvement of functional and technological properties of experimental minced meat of sausages based on the use of GSBS flour is proved. The optimal amount of replacement of the main raw material with a physiologically functional ingredient, which is characteristic of the experimental sample № 2. The changes in the qualitative characteristics of the developed sample of sausages, which where within the regulatory requirements. The addition of 10 % GSBS flour to the minced meat of sausages leads to a slight increase in protein with a significant reduction in lipid content by 4.4 % in the finished product. As a result, the caloric content of Altaiska functional sausage is reduced by 13.2 % compared to traditional products. Production of such products will allow to expand the domestic range of functional products. Consumption of such sausages allows to consider them as foodstuff with essentially new functional properties which would correspond to modern requirements concerning food.

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PDF Downloads: 22
Published
2021-04-09
How to Cite
Basarab, I., Drachuk, U., Halukh, B., Koval, H., Simonova, I., & Herez, N. (2021). Using of non-traditional raw materials in the technology of cooked sausages with functional purposes. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(95), 65-71. https://doi.org/10.32718/nvlvet-f9511