Microstructural analysis of cooked sausages with spelt flour
DOI:
https://doi.org/10.31548/animal2021.03.004Keywords:
sausages, spelt flour, histological examination, minced meat, microstructural analysisAbstract
In a market economy, it is especially important to produce and provide the population with competitive, high-quality, and safe food products. Quite common meat products in the diet of every person are products from the boiled sausage group, including sausages.
It is known that spelt flour contains a large amount of protein – 17.4%, the total content of dietary fiber – 14.3%, richer vitamin and mineral composition. Due to its valuable chemical composition, spelt flour is a promising raw material of plant origin, designed to improve meat products.
Therefore, the purpose of the work was to find out the peculiarities of the structure formation in cooked sausages and the microstructure of their components that occur during technological processing when adding spelt flour to sausage mince, by histological methods of research, which substantiate the microstructural analysis of the control and experimental samples.
The article highlights the results of studying the microstructural analysis of sausages with the addition of spelt flour, which affects the structure formation in cooked sausages during technological processing.
The article presents drawings of sections from the control and experimental samples under the microscope. The main components of cut minced meat containing spelt flour, which was added in order to introduce new high-tech solutions that will be competitive not only in the Ukrainian but also in the European market, were studied and analyzed.
It was established that with the help of histological examinations, which form the basis of microstructural analysis, it is possible to clearly identify all minced meat components from which sausages are made.
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