Дослідження жирнокислотного складу напівкопчених ковбас з використанням сочевиці, ялівцю та чебрецю

Abstract

To study the influence of non-traditional plant materials, in particular flour lentil sprouts and no sprouts, spicy aromatics herbs of thyme and juniper berries on the fatty acid composition of new types of smoked sausage with meat chicken made prototypes of semi-smoked sausages. According to the results of their study found that differences in fatty acid composition in experimental and control samples depends on the quantity of the applied raw materials in their manufacture. Fatty acid composition of sausages using lentils, thyme and juniper made products in various proportions according to the recipe, improved, and especially the samples using flour from sprouts of lentils. The proportion of polyunsaturated fatty acids in the sausage "Special Stryi" rose 0.6 %, compared with the control sample. In new products has decreased the amount of saturated fatty acids in sausages "Special " Family" and "Special Sambir" is 3 %, "Special Sambir spicy" is 12.5 %, "Special Stryi" and "Special Stryi spicy" is 3% and 1.8 %. The content of linoleic fatty acids in sausages "Special Stryi" and "Special Stryi spicy" less than "Special " Family" and "Special Family spicy" by 0.6 % and 27 %, more than in the "Special Sambir" and "Special Sambir spicy" 56.5 % and 7.6 %. The content of oleic and arachidonic fatty acids increases as smoked sausages using flour from sprouts lentils 0.7 % and 16 % ("Special Family"), 19 % and 41.5 % ("Special Sambir"), 5 % and 6 % ("Special Stryi") and using flour not sprout lentils –6 % (arachidonic) ("Special Family spicy"), 13 % and 46 % ("Special Sambir spicy"), 13.5 % and 100 % ("Special Stryi spicy").