FOOD RESOURCES 2019. Issue N 13. Article 18 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Вівторок, 26 листопада 2019, 15:26; Перегляди: 1208

18. NEW BOILED SAUSAGES WITH WHEAT CELL ENRICHED WITH PUMPKIN PECTIN

https://doi.org/10.31073/foodresources2019-13-18

Sukhenko Yurii, Korets Lidia, Dudchenko Vladislav, Kos Tetiana

Pages: 190-198

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Abstract

Consumption of meat products all over the world, including in Ukraine, is constantly increasing. However, in the last few years, the meat industry has faced a number of problems. One such problem is the safety of high-calorie food ingredients. In addition, meat industry enterprises are in constant economic dependence on a significant increase in the cost price of products due to rising prices for meat raw materials and energy. The formation of quality and safety indicators during the production of cooked sausages is an urgent task today. In the current conditions of scarcity of meat raw materials and its constant rise in price, it is important to improve the technology of cooked sausages with the addition of vegetable raw materials – wheat fiber, enriched with pumpkin pectin to improve the quality, increase the yield and give the product health benefits. The effect of dietary supplement – wheat fiber with pumpkin pectin on the quality and safety of cooked sausages is described. Nutritional supplement is made from the structural parts of plants – wheat and pumpkin meal. It contains a number of elements that benefit the body. The use of wheat fiber with pumpkin pectin in boiled sausage technology allows to stabilize the rheological characteristics of minced meat due to its high moisture-binding capacity, to improve the molding process, to increase the yield of the finished product, to reduce heat loss, and to improve sensorial characteristics. In addition, the enrichment of sausage products by ballast substances is ensured, their calorie content is reduced and they acquire wellness properties due to the presence of fiber and pectin. The new boiled sausage with herbal supplement is characterized by high taste qualities, elastic texture and was odorless

Key words: sausage, quality, safety, health properties, fiber, pectin

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