РАЗРАБОТКА КОЛБАСНЫХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ ПРЕБИОТИКА И КОЛЛАГЕНОВОГО ГЕЛЯ

Abstract

Currently, the food industry faces challenges that are not solved by a simple quantitative increase in production, but require qualitatively new approaches. The article discusses the possibility of using a prebiotic and collagen gel in the sausage production technology. The main task in the development of a new recipe for sausages was to use the best combination of prebiotic, collagen gel, raw meat and to expand the range of sausages, as well as to reduce the cost of the finished product. Fat reduction and prebiotic fortification are the main goals of the functional nutrition concept. Increased consumer interest in healthy eating contributes to an increase in demand for meat products with a reduced fat content, which poses a challenge for meat industry specialists associated with the important role of adipose tissue in forming consumer characteristics. Particular attention is paid to the substances that can replace adipose tissue in meat products. In this regard, it is important to use inulin, which, on the one hand, is a prebiotic, and on the other, it has technological properties that allow imitating fat in a product. The use of collagen gel improves economic performance of production by reducing production costs and losses during heat treatment and by rationalizing the use of low-grade meat raw materials. Experimental studies were carried out in the laboratory of the Department of Food Technologies of the Donskoy State Agrarian University. Basing on the research carried out, a recipe and a technological scheme for sausages production have been developed. Evaluation of the minced meat composition quality parameters indicates that the minced meat composition containing 80% of poultry meat, 15% collagen gel and 5% inulin, has a high degree of protein and fat balance. On the basis of organoleptic and physicochemical studies, a rational formulation of the product is proposed. An improvement in organoleptic and rheological characteristics has been established. The optimal dose of prebiotic and collagen gel introduction into the developed sausages has been substantiated. Studies have shown that the production of cooked sausages using a prebiotic and collagen gel is a promising direction.