The technologies of semi-smoked sausages with the use of lentils, thyme and juniper are grounded and developed in the dissertation.
Based on the results of studies on technological properties and chemical composition, the choice of meat raw material, lentils, thyme and juniper has been substantiated for the development of a formula for semi-smoked sausages. As a result of studies of technological parameters and chemical composition of lentils, it is recommended to use it in a state of flour, describes a method of germination of lentils.
In the selection of new types of spices for the production of semi-smoked sausages, the composition of crushed leaves of black currant (Ribes nigrum), leaves of common crimson (Rubus idaeus), leaves of Melissa officinalis (Melissa offcinalis), common thyme grass (Thyme creeping, Thymus serpyllum) and fruits juniper common (Juniperus communis L.). The organoleptic parameters of experimental samples of semi-finished products with their use are studied. For further research spice and aromatic plants thyme and juniper were chosen.
As a result of the research, formulations of semi-smoked sausages were developed, consisting of 40 kg per 100 kilograms of meat of the I class beef, broiler chicken meat - 28 - 29 kg per 100 kg of meat, fatty pigs - 30 kg per 100 kg of meat, lentil flour, germinated and not germinated - 1 - 2 kg per 100 kg of meat. In the form of new types of spices instead of pepper fragrant used a mixture of spices of black pepper and juniper in ratios of 90, 80, 10; 90, 70, 20 and 90, 60, 30 g per 100 kg of meat. The technological and hardware-technological scheme of semi-smoked sausages has been improved.
The determination of the biological value of proteins and the influence of lentil, thyme and juniper flour on a living organism was carried out using infectious tuberculosis Tetrahymena pyrifomis.
A recipe has been developed and a scheme of production process of semi-smoked sausages using lentil, thyme and juniper flour. For the production of semi-smoked sausages, beef is used, chicken meat crushed on a wolf with a diameter of 8-12 mm grating holes. At the cooking stage, lentils are floured, crushed to the size of the particles - 0,2-0,4 mm.
During histological studies of semi-smoked sausages, it is proved that with the increase in the amount of lentil flour introduced, the swelling of muscle fibers increases, a better structure is formed, but the use of lentil flour in quantities of more than 2% leads to deterioration of organoleptic parameters, namely, the appearance of mincemeat on the cut.
According to the results of the organoleptic evaluation, it has been established that the semi-smoked "Special Sambir", "Special Stryj", the general quality index of which is 4.96 ± 0.08 and 5 ± 0.08 points, have the best flavor qualities.
In the study of physico-chemical parameters of sausage products using lentils, thyme and juniper flour, improvement of the mass fraction of protein and the energy value of products on average by 6% is higher in experimental sausages compared with the control was determined. The experimental studies have identified the high nutritional and biological value of semi-smoked sausages, which include the meat of broiler chicken and lentil flour at the expense of a balanced amino acid composition. Assimilation of protein is 10 % better than control, the amount of protein used by the body is not rational on average 6 %, the biological value of products improves by an average of 7 %.
According to the results of the study of fatty acid composition and biological value of fats of semi-smoked sausages, it is established that the fat-acid composition of sausages using flour of germinated lentils, the ratio of linoleic to oleic fatty acids is as close to that as possible, which more than 0.25 of them is on average 1, 08, and the ratio of linoleic to linolenic fatty acids, which more than 0.7 - 11.27.
The term storage of semi-smoked sausages, which is at a temperature of 0 ... 6 ° С, not more than 17 days, is stored at 0 ... 12 ° С, not more than 12 days.
The testing of semi-smoked sausages using poultry meat, lentil flour, thyme and juniper in the production conditions has been carried out, the economic efficiency of the application of the developed technology of semi-smoked sausages in the production conditions of PE "Bilaky", Lviv region, Sambir district and IPC "Romen", Lviv region has been determined, Stryi district. The introduction of semi-smoked sausages using poultry meat, lentil, thyme and juniper flour with advanced technology will provide high organoleptic properties of products with preservation of quality indices during storage, will promote expansion of assortment, obtaining additional profit without attracting additional investments. The profitability of semi-smoked sausages of the Special Sambir "and" Special Sambir priana "makes up 15% and 13%, and the cost on average is 4 UAH cheaper than the one on the market.
