Analysis of efficiency of production of sausage products using non-traditional vegetable raw materials

Abstract

The article is devoted to the problem of balanced nutrition in modern living conditions. The lack of vitamins, micro and macro elements negatively affects human health. Currently, much attention is paid to the problem of nutrition – new enriched products appear on the shelves, and consumers are increasingly paying attention to their composition and nutritional value. The creation of meat products intended for the prevention and treatment of diseases is an actual direction in the food industry, which has extremely important practical and social significance. The purpose of this work is to increase the nutritional value of sausages by using secondary products of regional plant materials – powdered mustard cake. By steaming the cake, the allyl mustard oil is removed, which gives a specific smell and a burning taste. The resulting additive with a residual essential oil content of not more than 0.05-0.1% is considered suitable for use in the technology of enriched meat products. As a result of the studies, the addition of processed mustard cake in the amount of 6-8 kg per 100 kg of raw meat to cooked and semi-smoked sausages positively affected the functional and technological parameters of the minced systems, as well as the main quality indicators developed in the framework of the experimental prototypes. The use of the indicated plant component in the formulations made it possible to increase the yield of the finished product, as well as to increase the stability of the minced system: in cooked sausages by 6%, in semi-smoked sausages – by 1%. A study of the biological value of protein showed an increase in this indicator in the studied product samples: in cooked sausages, this indicator increased by 1.9%, and in half-cooked sausages by 5.7%. In the test samples, essential amino acids are in more balanced proportions due to the high biological value of the protein.