Разработка варено-копченых колбасных изделий с йодосодержащими компонентами

Abstract

Purpose. Development and production of boiled-smoked sausages enriched with iodine. Materials and Мethods. The production of experimental boiled-smoked sausage products was carried out in accordance with GOST 55455-2013 using classical technology using crushed seaweed of the Laminaria family in the recipe. The samples were produced on the territory of the experimental workshop of the Sausage Shop “Technolog” (Volga State Technical University, Department of Food Production Technology). The determination of organoleptic and physicochemical parameters was carried out in accordance with generally accepted standards in the food industry on the territory of the VRIMMP (complex analytical laboratory CALab). Results. The main goal of the study was achieved – to obtain a product containing a high content of iodine, the regular use of which will reduce the risk of iodine deficiency. In terms of organoleptic indicators, the test sample with the addition of kelp did not lag behind the control sample. The addition of seaweed from the Laminaria family did not have a negative effect on the content of toxic substances. It has been experimentally proven that 100 g of sausage containing kelp contains 96 mcg of iodine. It is known that the daily intake of the trace element iodine is 150 mcg. This makes the food products under study indispensable for the reduction and prevention of iodine deficiency. Conclusion. The presented sausage products, enriched with iodine, can serve as a prevention of iodine deficiency in problem regions, including the Volgograd region.