Justification and development of sausage technology with health properties
DOI:
https://doi.org/10.31548/animal2021.01.039Keywords:
якість, сосиски, антиоксидант, розмарин, морська сіль, харчові добавкиAbstract
An urgent problem in the development of the food industry of Ukraine is the production of high quality products, devoid of negative impact on consumer health throughout the period of their consumption. Accordingly, the purpose and objectives of the study, in addition to solving the problems of providing the body with the necessary nutrients and energy, is to develop a technology for a functional product of long-term storage, characterized by health properties. The studied factors of spoilage of a product are connected to a large extent with influence on biological objects of free radicals - the oxygen compounds formed under the influence of oxygen of air, ultraviolet and X-ray irradiation. An additional factor of negative impact on health is a sufficiently large amount of sodium cation introduced into the minced mixture in the form of chloride and nitrite. The study was performed on minced meat, where the standard bookmark of raw meat in the mixture was injected antioxidant - the addition of rosemary extract, the optimal amount of which was set at 0.15% by weight of the stuffing mixture. Changes in peroxide and acid numbers of rosemary-modified product have been studied. The possibility of extending the guaranteed shelf life to 10 days is shown. Possibility of replacement in forcemeat of rock salt which is usually applied at salt, on sea that at preservation of feeling of salinity of a product allowed to reduce dosage of cation of sodium by approximately 30% and to enrich forcemeat with microcells - calcium, magnesium and acutely deficient iodine is defined. A combined recipe for "Ozdorovchi" sausages has been developed, using blood plasma protein and citrus dietary fiber.
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