Korets L. Improving the technology of cooked sausages with herbal additives. Qualification scientific work on the basis of the manuscript.
The dissertation for obtaining a scientific degree of a candidate of technical sciences in specialty 05.18.16 – technology of meat, dairy and aquatic products – National University of Food Technologies, Ministry of Education and Science of Ukraine, Kyiv, 2021.
The dissertation is devoted to the scientific substantiation and development of the technology of cooked sausages with herbal additives.
Based on the results of complex studies, new data were obtained on the possibility of regulating the complex of quality indicators of cooked sausages with a vegetable supplement of wheat fiber with pumpkin pectin; the technological modes of preliminary preparation of the vegetable additive have been determined, namely grinding to a size of 500...600 microns, hydration according to the hydromodule 1: 3 and methods of its introduction into the composition of cooked sausages.
For the first time, the effectiveness of using a dietary supplement of wheat fiber with pumpkin pectin as a technological factor of influence on the functional, technological and structural and mechanical properties of model minced meat systems of sausages has been scientifically proven.
The regularity of the change in the stability of the functional and technological properties of model minced meat systems has been established depending on the amount of added wheat fiber with pumpkin pectin and the method of its introduction. The effect of a plant supplement of wheat fiber with pumpkin pectin on the physicochemical, functional, technological and structural-mechanical indicators of model minced meat of cooked sausages and organoleptic indicators of finished products has been studied.
The studies conducted allow us to assert that the introduction of a plant additive in the amount of 5.0% as a functional ingredient in model minced meat of cooked sausages increases their water-holding capacity - by 5.14 ... 14.7% and fat-holding capacity - by 5.8 ... 5,9%, which will improve the structure of model samples of cooked sausages.
The research results indicate an increase in the stability of minced meat systems of prototypes of cooked sausages by 5.8 ...10.5% in comparison with the control sample. It has been proven that the introduction of the plant additive wheat fiber with pumpkin pectin in the amount of 5% into the composition of cooked sausages formulations makes it possible to reduce weight loss during heat treatment by 2.08 ... 4.10%, respectively.
The possibility of enriching cooked sausages with biologically active substances of a plant supplement of wheat fiber with pumpkin pectin in order to increase their nutritional and biological value, and in accordance with modern nutritional requirements and adequate human needs has been scientifically substantiated and experimentally confirmed.
For the first time, the positive effect of a plant supplement of wheat fiber with pumpkin pectin on the amino acid composition and biological value of cooked sausages was established. The calculation of indicators of utility and comparative redundancy testifies to a better balance of essential amino acids in the composition of prototypes of cooked sausages in comparison with the control and more rational use of them by the body and, in accordance with the established requirements of the indicators of utility, it approaches 1, the excess indicator is up to 0.
The high biological value of the developed sausages is confirmed by the conducted studies in vitro. It was found that, according to the intensity of protein digestion by proteases of the gastrointestinal tract under the action of enzymes, the digestion of cooked sausages samples with a plant supplement of wheat fiber with pumpkin pectin is more accelerated. This is due to the fact that the proteins of the plant supplement of wheat fiber with pumpkin pectin are easily soluble in water and solutions of neutral salts, contributing to their faster digestion by the human body.
The microbiological and physicochemical characteristics of cooked sausages with a herbal additive during storage have been investigated, the shelf life for storage at a temperature of 0 ... 6 ° C in a polyamide casing has been established, is 10 days.
Regulatory documentation has been developed for the production of cooked sausages of increased nutritional value, taking into account the principles of ensuring adequate human needs for irreplaceable nutritional factors by combining raw materials of animal and vegetable origin.
Industrial testing was carried out, which confirmed the feasibility of producing boiled sausages of increased nutritional and biological value with a vegetable supplement of wheat fiber with pumpkin pectin.
Key words: fiber, pectin, minced meat, functional properties, biological value, technology, cooked sausage.
